Carrot Cake with Cream Cheese Frosting
Cake
- 4 eggs
- 2 C. sugar
- 1 1/3 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
- 1/2 C. chopped walnuts
- 1/2 C. raisins
- 8 oz. can crushed pineapple, drained
Frosting
- 1/4 C. butter, softened
- 8 oz. cream cheese, softened
- 1 tsp. vanilla
- 1 lb. powdered sugar
- 1 Tbls. hot coffee
- For the Cake:
- Preheat oven to 350 degrees.
- 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.
- 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.
- For the Frosting:
- 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.