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Prep Time1 hour
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Cook Time45 minutes
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Serving10
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I made this cake for Easter 2023. It went to my friend’s house. I think it could not have held a greater place of honor beneath a picture of Napoleon rising from the grave. I can see my friend’s husband in the reflection off the glass – he’s stirring something on the stove in the background! Cooking for friends and loved ones truly is an honor. This cake is not a “quickie” recipe and it requires an evening’s commitment. Have a good sharp peeler for those carrots and make sure you measure everything correctly. If you’re not paying attention, you might wind up having to bake a second cake like I did!
Ingredients
Carrot Cake
Cream Cheese Frosting
Directions
Preheat the oven to 325 degrees. Prepare your cake pans. I used 3 eight inch pans. Rub solid Crisco on the pans, line with parchment and then grease the parchment. Sprinkle flour in the pans and tilt the pans until the flour lightly coats the interior of the pans. Tap out excess flour.
Have all of your ingredients in place. Sift the dry ingredients together and set aside.
In a large bowl with an electric beater (not a Kitchenaid stand mixer) beat the sugar and oil together.
Add the eggs one by one, beating well after each addition.
Add dry ingredients, and with a big spatula, fold/ stir them into the batter.
Add the carrots, raisins and pecans and combine.
Pour the batter into the prepared pans. Bake at 325 degrees for 43 to 45 minutes. Check your cake after 35 minutes and then check it every five minutes after that.
Cool the cake in the pans about 5 minutes. Then turn the cakes onto a rack and let cool before icing.
ICING: Make sure your cream cheese and butter is soft. Otherwise, you'll have lumps in the icing. In the Kitchenaid stand mixer, beat the cream cheese, butter and sugar together. Be careful that sugar doesn't go everywhere when you start this (cover the mixer with a towel if necessary). Add the vanilla.
Frost the cake and use whole pecans for decoration.
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