Carrot Cake

5 from 1 vote

Carrot Cake
preheat oven to 350 degrees
yield:12 servings
Carrot Cake is best when it gets moisture from fresh grated carrots instead of bags of pre-grated carrots purchased in grocery stores.
3 cups self-rising flour
2 teaspoons ground cinnamon
2 cups pecan chopped
1 cup raisins
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
Cream Cheese Icing
8 ounces cream cheese room temperature
1/2 cup unsalted butter room temperature
16 ounces powdered sugar
1 teaspoon vanilla extract

Whisk together flour and cinnamon. Add pecans and raisins and stir until well coated. Set aside.
With an electric mixer, beat sugar and oil on medium speed until smooth. Add eggs, one at time, beating until mixed well into batter.
On low-speed, gradually beat in flour mixture.
Stir in grated carrots.
Pour into 2 (9-inch) round cake pans that are well-greased and floured. Gently tap the filled cake pans on the counter to release air bubbles.
Bake in a preheated oven for 40 minutes or until a toothpick inserted comes out clean.
Remove pans and place on a cooling rack for 1o minutes. Remove cakes from pans and continue to cool completely on racks before icing.

Beat cream cheese and butter until smooth. Gradually add in powdered sugar, beating until smooth and creamy. Add one teaspoon vanilla extract and beat.
Spread on cooled cake layers.

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