Carrot Cake

A three-layer carrot cake with walnuts, golden raisins, and pineapple, layered with cream-cheese frosting.

Carrot Cake
Yield: 1 (9-inch) 3-layer cake
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  1. 3 cups all-purpose flour
  2. 2 1⁄2 cups sugar
  3. 1 cup golden raisins
  4. 3⁄4 cup chopped walnuts
  5. 1 tablespoon ground cinnamon
  6. 2 teaspoons baking powder
  7. 2 teaspoons baking soda
  8. 1 1⁄2 teaspoons salt
  9. 1 teaspoon ground ginger
  10. 1 teaspoon ground nutmeg
  11. 4 cups finely grated carrot (about 5 large carrots)
  12. 2 (8-ounce) cans crushed pineapple, drained
  13. 4 large eggs, lightly beaten
  14. 1 cup canola oil
  15. 2 teaspoons vanilla extract
  16. Cream Cheese Frosting, recipe follows
  1. 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.
  2. 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.
  3. 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.
  4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate until ready to serve.
Taste of the South
Cream Cheese Frosting
Yield: approximately 6 cups
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  1. 2 (8-ounce) packages cream cheese, softened
  2. 1 cup unsalted butter, softened
  3. 1 tablespoon vanilla extract
  4. 1 (2-pound) package confectioners’ sugar (about 7 1⁄2 cups)
  1. 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.
Kitchen Tip
  1. For stiffer frosting, refrigerate before using.
Taste of the South



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