Best Birthday Carrot Cake

• Vegetarian

• Produce

  • 4 cups Carrots
  • 1 cup Raisins, dark

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 2/3 cups Granulated sugar
  • 1 16 ounce box Powdered sugar
  • 1 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 cups Canola oil

• Nuts & Seeds

  • 1 cup Walnuts
  • 1 Walnuts

• Dairy

  • 2 8 oz packages 1/3 less fat cream cheese, less fat
  • 1 stick Butter, salted

Found on grumpyshoneybunch.com

Description

Ingredients

• 1-2/3 cups granulated sugar
• 2 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1-1/2 cups canola oil
• 4 eggs
• 1 teaspoon vanilla extract
• 4 cups grated carrots
• 1 cup chopped walnuts
• 1 cup dark raisins
• 2-8 oz packages ⅓ less fat cream cheese, softened
• 1 stick salted butter, softened
• 1 teaspoon vanilla extract
• 1-16 ounce box powdered sugar
• chopped walnuts

Directions

• Preheat oven to 350 degrees.  Prepare 3-9 inch round cake pans by spraying with non-stick cooking spray and lining with parchment paper.  I highly recommend you do this as my cakes have stuck without doing so.
• In large mixing bowl combine first 5 ingredients (sugar through baking soda).  Add eggs, vanilla extract, and vegetable oil and mix until thoroughly combined.  (I use my kitchen aid mixer with paddle attachment, but you can also use a hand mixer).
• Stir in grated carrots, walnuts, and raisins.  Distribute evenly between the 3 baking pans.  Bake at 350 degrees for 40 minutes.  Remove from oven and let cool on rack for 10 minutes.  Remove from pans and let cool completely before frosting.
• To make the frosting, blend cream cheese and butter together until smooth.  Add the vanilla extract and gradually add the powdered sugar, mixing until creamy and completely combined.  Frost cake and decorate with chopped walnuts.  I recommend storing leftovers in the refrigerator but it is not necessary (if you dont have room like me!).