Southern Style Carrot Cake

• Vegetarian

• Produce

  • 3 cups Carrots
  • 1/2 cup Raisins

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 4 tsp Cinnamon
  • 1 1/2 cups Granulated sugar
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1 cup Canola oil

• Nuts & Seeds

  • 1/2 cup Pecans or walnuts

• Dairy

  • 2 sticks Butter
  • 16 oz Cream cheese

Found on amyinthekitchen.com

Description

Ingredients

• 2½ cups all purpose flour
• 1½ cups granulated sugar
• 4 tsp cinnamon
• 1 tsp salt
• 1½ tsp baking soda
• 4 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 cup canola oil
• 3 cups grated carrots
• ½ cup raisins
• 16 oz. cream cheese, room temperature
• 2 sticks of butter, room temperature
• 3 tsp vanilla extract
• 2 cups powdered sugar
• ½ cup chopped pecans or walnuts (optional)

Directions

• Preheat oven to 350°. Grease and flour three 9 cake pans
• In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside
• In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil.
• Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined
• Stir in the carrots and raisins
• Pour into the three 9 cake pans and bake for 20-25 minutes
• Remove from oven and let cool completely before frosting
• Beat the cream cheese, butter and vanilla extract together until they are fully incorporated
• Add the powdered sugar and mix until it is smooth and creamy
• When frosting the cake, sprinkle the chopped nuts onto the frosting between the layers