Yesterday was Mike’s birthday, and he requested a carrot cake (with raisins and walnuts) for his birthday cake. I don’t really believe in mixing vegetables with dessert, but who am I to refuse my husband’s cake wishes on his birthday?
Cream cheese frosting is incredibly rich and sweet, so I chose to frost only the top of this cake. Carrot cake isn’t complete without something indicating that it is, in fact, carrot cake, so I’ve chosen simplicity and gone with one single frosting-piped carrot in the center.
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 cups sugar
- 4 eggs
- 1 1/2 cups canola oil
- 2 teaspoons vanilla extract
- 2 cups peeled raw carrots, shredded
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Preheat oven to 300 degrees.
Grease and flour a 9 x 13 pan.
Peel and grate carrots; set aside.
Sift together flour, baking soda, salt, and cinnamon in a medium bowl; set aside.
In a mixing bowl, beat sugar and eggs together until light and fluffy.
Add canola oil and vanilla, beating well.
Add flour mixture and beat until combined.
Stir in grated carrot, raisins, and walnuts.
Bake for 50 to 60 minutes, until a toothpick comes out clean and the top of the cake is firm.
Cool completely before frosting.
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 1/4 teaspoons vanilla extract
- Orange and green food coloring, if carrot decorations will be included
In a mixing bowl, cream together cream cheese and butter.
Add powdered sugar, one cup at a time, beating after each addition.
Add vanilla and beat well.
Frost top of cake, adding carrot decorations if desired.
Store cake in refrigerator to be on the safe side. We are talking about cream cheese, after all.