Here’s one from the archives that I never ended up posting up back in 2012. Definitely worth sharing and I hope you’ll try the recipe out.
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This past Friday was my brother’s 27th birthday. Unfortunately, we had some personal matters to tend to that day and on Saturday. On the drive back on Saturday afternoon, I asked him if he wanted any kind of cake for his birthday, even if it was a day late. He told me he wanted carrot cake.
My mom gave me the recipe that she got from a friend of hers; her friend has had the recipe in her family for a long time, so that ensures it’s a good one. You can half everything if you’d like to make a smaller cake. I present to you, a recipe for the best carrot cake ever (with cream cheese icing):
3 cups all-purpose flour
2 cups sugar
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 1/3 cup vegetable oil
2 cups finely shredded carrots (you can do this in a blender)
1 cup crushed pineapple (not drained)
1/4 – 1/2 cup raisins
1/4 – 1/2 cup chopped walnuts
Preheat oven to 350*F. Grease two 8-inch cake pans. Sift together the flour, sugar, salt, baking powder, baking soda and cinnamon. Then mix in the oil, eggs, carrots, crushed pineapple, raisins, nuts. Distribute evenly into the two cake pans and bake for 40-50 minutes. Let cool before covering it in delicious cream cheese frosting (either store-bought or using the recipe below).
Cream Cheese Icing:
1 (8 oz) package cream cheese, softened
1/4 cup butter
1 tsp vanilla extract
1 cup confectioners’/powdered sugar
Mix all of the ingredients together in a large bowl (with an electric mixer or by hand).
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