Kim's Kitchen

Carrot Cake

• 2 C. Flour
• 2 tsp. Baking Soda
• 1/2 tsp. Salt
• 2 tsp. Cinnamon
• 1/2 C. Vegetable Oil
• 1 C. Sugar
• 1 C. Packed Brown Sugar
• 1 tsp. Vanilla
• 4 Eggs
• 3 C. Grated Peeled Carrots
• 1 C. Coarsely Chopped Pecans
• 1/2 C. Raisins
• 1 (8oz) Package Cream Cheese, Softened
• 1/2 C. Softened Butter
• 1 tsp. Vanilla Extract
• 3 C. Powdered Sugar
• 2 T. Milk

Preheat oven to 350. Spray 2 round cake pans or one 13"x9" rectangle cake pan with non-stick cooking spray. (If you prefer, you can grease & flour the pans instead) Set aside.

In a medium bowl, whisk together Flour, Baking Soda, Salt & Cinnamon. Set Aside.

In a large bowl, stir together Oil, Sugar, Brown Sugar, Eggs & Vanilla. Set Aside.

In a third bowl, mix together Carrots, Pecans and Raisins.

Carefully mix dry ingredients into large bowl of oil/sugar mixture. Stir well.

Add in Carrots, Pecans & Raisins. Mix well.

Pour into prepared cake pan(s)and bake 40-45 minutes until toothpick inserted in center comes out clean.

While cake is baking, mix together Cream Cheese, 1/2 C. Softened Butter, Vanilla and Milk. Set aside.

Cool cake for at least 15 minutes then cover with loads of frosting! If you prefer frosting to be more like a glaze, frost as soon as they come out of the oven.

Clickable Links