Carrot Cake with Cream Cheese Frosting
 
 
Ingredients
Cake
  • 4 eggs
  • 2 C. sugar
  • 1⅓ C. oil
  • 2 C. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • (optional - add a bit of nutmeg and cloves)
  • 3 C. grated carrots
  • ½ C. chopped walnuts
  • ½ C. raisins
  • 8 oz. can crushed pineapple, drained
Frosting
  • ¼ C. butter, softened
  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla
  • 1 lb. powdered sugar
  • 1 Tbls. hot coffee
Instructions
  1. For the Cake:
  2. Preheat oven to 350 degrees.
  3. Cream together the eggs and sugar. Add oil and blend a bit more on medium speed. Then add flour, baking soda, salt and cinnamon (and nutmeg/cloves if desired). Beat a few minutes more. Then stir in the carrots, nuts, raisins, and pineapple.
  4. Pour batter in two round cake pans (greased or sprayed with Pam) and bake 30-45 minutes. Start checking your cakes after 30 minutes, every oven is different. When done, remove and cool.
  5. For the Frosting:
  6. Combine butter, cream cheese and vanilla in a bowl and beat on medium speed until creamy. Add sugar and coffee and continue to beat to incorporate. If too thick, add a bit more coffee. If too thin, add a bit more powdered sugar.
Recipe by I'm Bored, Let's Go... at http://www.imbored-letsgo.com/carrot-cake/