FAMILY HEIRLOOM CARROT CAKE

Family Heirloom Carrot Cake image

Provided by Wildflour

Categories Dessert

Time 1h35m

Yield 1 2-layer cake, 12 serving(s)

Number Of Ingredients 16

1 1/2 cups vegetable oil
2 cups flour
1 cup sugar
1 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots
1 1/2 cups coarsely chopped pecans
1 cup raisins
1 lb powdered sugar
1 (8 ounce) cream cheese, softened
2 teaspoons vanilla

Steps:

In large bowl, beat oil, flour, sugars, eggs and vanilla.
Add and mix in cinnamon, nutmeg, soda and salt.
Mix in carrots.
Fold/mix in pecans and raisins.
Pour batter evenly into greased and floured 9" cake pans.
Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
Cool 5-10 minutes, turn out onto rack to cool completely.
For frosting:.
Beat ingredients til smooth.
Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
I store this in my airtight tupperware cake thingy in the refrigerator.
Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.

Nutrition Facts : Calories 834.2, Fat 45.7, SaturatedFat 9.1, Cholesterol 91.3, Sodium 511.3, Carbohydrate 103.3, Fiber 3.4, Sugar 80.6, Protein 7.6

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