Today I’m thrilled to share with you a Cake recipe from my dear friends at Taste of The South Magazine. I’ve had the joy of working with them as contributing editor for the past few years and my relationship with them has always been a pleasure. As my grandmother would say “Theys just good people.”
The recipe I am sharing today is from the special Southern Cakes magazine issue This is a decadent Carrot Cake, made from scratch, just in time for easter! Enjoy (and save me a slice)!
- 3 cups all-purpose flour
- 2 +1⁄2 cups sugar
- 1 cup golden raisins
- 3 ⁄4 cup chopped walnuts
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 +1⁄2 teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 4 cups finely grated carrot about 5 large carrots
- 2 8-ounce cans crushed pineapple, drained
- 4 large eggs lightly beaten
- 1 cup canola oil
- 2 teaspoons vanilla extract
Cream Cheese Frosting Ingredients:
Yield: approximately 6 cups enough to ice a large cake
- 2 8-ounce packages cream cheese, softened
- 1 cup unsalted butter softened
- 1 tablespoon vanilla extract
- 7 +1⁄2 cups confectioners’ sugar
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
- In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Add carrot, pineapple, eggs, canola oil, and vanilla; stir together until well combined. Divide batter evenly among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate until ready to serve.
To make icing:
- In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until smooth.
You might also enjoy these other carrot cake recipes!
Skillet Carrot Cake from Southern Cast Iron
I make my carrot cake in a 9×13 pan. I also use baby carrots. Seems to make it more moist.
Would this cake work well in a 9 x 13 as well?
If someone doesn’t like walnuts can I skip them ??
Thank you. And I have one more question. Can I skip the pineapple?
The BEST carrot cake I ever made.
Rehydrate the golden raisins in the pineapple juice overnight.
The cream cheese frosting only change, I used 3 1/2 to 4 cups of powder sugar, added 2 1/2 cups of UNSWEETENED coconut. Yum,yum. Not sweet at all. Everyone rave over this cake.
Thanks Thelma, so glad you like it!
My husband doesn’t like raisins. If I leave them out do I need to add something else in!
Nope, just omit them completely 🙂
Yay! glad to see what’s going on in Panama; in your about you, you didn’t mention how you came to live there…are you from there? (if so, your English rocks–I can’t inmaige blogging in a second language!) Also, are you on goodreads.com? It’s my fave for book ideas and getting reviews of what to read next.
I am so excited to try this recipe. My standard for carrot cake is pretty high since finding my love for this cake at a bakery in Idaho. Sadly that bakery closed and I have not found a carrot cake I enjoy that much. I did notice that you don’t have coconut in your recipe. Is there a reason for that? Can I add it? I know its a texture thing for some people but I have always known it to be in the cake. Thank you.
My family likes it without the coconut but you can certainly add it if that is the way you prefer it 🙂
How high are the layers?