Classic Carrot Cake

Serve a slice of classic carrot cake for dessert or tea.

Serves:  10-12 slices

Prep Time: 15 min

Cooking Time: 50 min

Total: 65 min

Thanks K for this recipe!

Ingredients

2 cups flour

1 1/2 cups white sugar

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground clove
1/4 tsp. ground nutmeg

3 cups carrots, grated

1 cup oil or unsweetened applesauce

4 eggs
1/2 cup raisins (or more)
1/2 cup walnut pieces (or more)

Icing

6 oz cream cheese or dairy-free cream cheese (Tofutti)
1/2 cup butter or margarine, softened
2 tsp. vanilla extract
2 cups powdered icing sugar + 1/2 cup to 3/4 cup additional

Directions

1. Mix together all dry ingredients in a large bowl.  Add wet ingredients and stir to combine.
2. Add raisins and walnuts, and stir.
3. Transfer batter to a greased cake pan.
4. Bake at 350 F for 40-50 minutes, or until a skewer inserted into the middle comes out clean.
5. Let cake cool completely before icing.
6. To make the icing, beat cream cheese, butter and vanilla with an electric hand mixer until light and fluffy.
7. Gradually add powdered sugar, beating well.  While mixing, gradually add additional powdered sugar until desired consistency is reached.
8. Ice the cake and garnish with walnut pieces if desired.

Adapted from Better Homes and Gardens: New Cook Book (1996) p. 136