This is a decadent and delicious Carrot Cake, made from scratch, just in time for Spring! I hope you enjoy and will save me a slice!
Servings: 3, 9 inch cake layers
2+1⁄2 cups sugar
3⁄4 cup chopped walnuts
1+1⁄2 teaspoons salt
4cupsfinely grated carrotabout 5 large carrots
28-ounce cans crushed pineapple, drained
4large eggslightly beaten
2teaspoonsvanilla extract Cream Cheese Frosting Ingredients: Yield: approximately 6 cupsenough to ice a large cake
28-ounce packages cream cheese, softened
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.