Traditional Carrot Cake

A bounty of spices and fruit pack this cake with divine layers of flavor and a sublime texture.

Traditional Carrot Cake
Yields: 1 (9-inch) cake
  • 3 cups all-purpose flour
  • 1½ cups firmly packed light brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅔ cup whole buttermilk
  • ⅔ cup canola oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 4 cups grated carrot (10 to 12 medium carrots)
  • 2 (8-ounce) cans crushed pineapple, drained
  • 1 cup golden raisins
  • Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour; line bottom of pans with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, allspice, ginger, and nutmeg. In a large glass measuring cup, combine buttermilk, oil, vanilla, and eggs. Make a well in center of flour mixture; add buttermilk mixture, whisking to combine. Fold in carrot, pineapple, and raisins. Divide batter among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Cream Cheese Frosting
Yields: 6 cups
  • 3 (8-ounce) packages cream cheese, softened
  • 1½ cups unsalted butter, softened
  • 3 pounds confectioners’ sugar
  • 2 teaspoons vanilla extract
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Add confectioners’ sugar, 1 cup at a time, beating well after each addition. Increase mixer speed to high. Add vanilla, and beat for 1 minute.



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