Recipes are like treasured heirlooms, bringing along family stories and yesterday’s traditions as they get passed from one generation to the next. This carrot cake with cream cheese frosting was a special recipe of G’s Granny whose kitchen was always warm and welcoming with pies, cakes and bread baked from scratch. This afternoon, he recreated this special cake in his mother’s kitchen, recreating it from his mother’s memories of her mother.
- 2 cups sugar
- 4 eggs
- 1-1/2 cup vegetable oil
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoon baking powder
- 1-1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups fresh carrots , grated
- 1 cup crushed pineapple , drained
- 1/2 cup walnuts , chopped
- 1/4 cup raisins
- 1/2 cup butter , softened
- 8 oz cream cheese , softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
Preheat oven to 350 F. Grease a 9 x 13 baking pan.
In a large bowl and using an electric mixer, beat together sugar, eggs and oil until blended.
In another bowl, combine flour, cinnamon, baking powder, baking soda and salt. Mix with wet ingredients until blended. Stir in carrots, pineapple, raisins and walnuts.
Pour into prepared baking pan and bake in oven for about 1 hour or until toothpick inserted comes out clean. Remove from oven and allow to cool completely. Frost with cream cheese frosting and garnish with additional chopped walnuts.
In a bowl, using electric mixer in low speed, beat butter, cream cheese and vanilla. Gradually add powdered sugar and continue to beat until smooth and creamy.