Carrot Cake
By Yankee Magazine|Sep 23 2008|
Possibly the very best carrot cake you will have ever had – chockfull of nuts, raisins, carrots, and pineapple, with an icing that has just the right amount of cream cheese. –Town Farms Inn, Middletown, Connecticut
Yield
Serves 12-14
Ingredients
1-1/2 cups oil
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups sifted flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
1 cup chopped nuts
1/2 cup crushed pineapple (8-ounce can, thoroughly drained)
1 cup raisins
Instructions
Beat together oil, sugar, and eggs. Add vanilla. Sift dry ingredients and stir into sugar mixture. Add carrots, nuts, pineapple, and raisins and blend thoroughly. Bake in greased and floured 13×9-inch baking pan at 350 degrees for 1 hour. Cool completely and cover with Cream Cheese Frosting (recipe follows).
Cream Cheese Frosting:
Ingredients
3 ounces cream cheese
1-1/4 cups sifted confectioners’ sugar
1/4 pound butter or margarine
1/8 cup crushed pineapple (optional)
1/4 cup nuts (optional)
Instructions
Beat all ingredients together until smooth, then spread over cooled cake.
