My Carrot Cake



Dave the "Carrot Cake Critic"

I never needed to make carrot cake. I had a friend that would always make it for our festivities. But alas, we are no longer friends so I had to try and come up a terrific alternative to her hearty, tasty recipe. I played with several online recipes only to be told by the "critic"....my husband, that it did not have enough stuff in it or it was not moist enough. I then began combining a couple of recipes with what I thought was the best of them. And this is what I came up with. I made this for a Bible Study Dinner Party and it was a hit so I remade it again as cupcakes at this year's Easter Dinner. It was a hit!!!

My Carrot Cake Recipe:
6 cups shredded carrots (I bought 3 packets of shredded carrots from the store)
1 cup brown sugar
1 1/2 cups sugar
4 eggs
1 cup vegetable oil
2 tsps vanilla
1 cup crushed pineapple (squeeze out most of the liquid)
3 cups sifted flour
1 1/2 tsp baking soda
1 tsp salt
2 tbsp cinnamon
1 1/2 cups raisins (dark or golden or combination)
OPTION: 1 cup chopped pecans or walnuts

The Family @ Thanksgiving 2011!

In large mixing bowl combine eggs, brown sugar, sugar, vegetable oil, vanilla until well mixed. Fold in shredded carrots and crushed pineapple. In separate bowl sift flour, baking soda, salt and cinnamon together. Slowly mix the dry mixture into the wet. Once completely mixed turn off mixer. Add raisins by folding into the mixture.

Oven 350*
Grease and flour 2 round 10" cake pans or 9" x 13" rectangular pan or set large cupcake papers into muffin tin. (No need to grease and four). Use ice cream scooper to evenly distribute the mixture into the cupcake papers. Bake 45 - 50 minutes or until toothpick comes out completely clean. Ice when completely cooled.

Cream Cheese Frosting:
1 package cream cheese
1 package of confectioners sugar
1 stick of butter
1 tsp vanilla

Soften butter and cream cheese to room temperature. Place into deep bowl and using mixer beat until fluffy. Add vanilla and beat again. Slowly add the confectioners sugar (if too quickly it will blow-up all over you!). Use an entire package of confectioners sugar. If the icing becomes too thick, add a tsp of milk at a time until it is smooth but firm. Pipe into bag and decorate cupcakes. Keep cupcakes cool or refrigerated until serving.