Carrot Cake Recipe
- From: The Fannie Farmer Baking Book Baking
- Oven Temp: 350 Degrees Fahrenheit
- Bake Time: 45 minutes**
INGREDIENTS
- 1-1/2 cups finely grated raw carrots
- 2 tablespoons lemon juice
- 1/2 cup canned crushed pineapple, well drained
- 1-1/2 cups all-purpose flour
- 1-1/4 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground allspice
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla*
- 1/4 teaspoon almond extract*
- 1 cup golden raisins
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two round 8″ baking pans.
- Add the grated carrots to a bowl, and stir in lemon juice and pineapple, set aside.
- Put the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice in mixer bowl, and mix until combined.
- Add the oil and beat until well blended.
- Add the eggs one at a time, beating well after each addition.
- Add the raisins and the carrot mixture, then beat until thoroughly combined.
- Divide the batter evenly between the two prepared baking pans and bake for about 45 minutes, or until a straw or toothpick inserted in the center of a cake comes out clean.
- Remove from the oven and turn each cake out onto a rack to cool.
- Frost with the Cream Cheese frosting. See recipe below.
Cream Cheese Frosting
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat on high speed until smooth and creamy:
- 8 ounces softened full-fat block cream cheese
- 1/2-cup softened unsalted butter
- Mix in 1 teaspoon up to 1 tablespoon pure vanilla extract.
- With mixer running on low speed to start, slowly add:
- 3-4 cups of sifted confectioner’s sugar
- 1/8 teaspoon salt.
- Beat on low speed for 30 seconds, then switch to high speed and beat for two minutes.
Notes
- * Not included in original recipe so can leave out entirely or use less than the recipe states.
- ** Make sure to check your oven settings. The original recipe time states to bake 45 minutes but mine was done in 35 minutes tops…I started checking at the 30 minute mark.
