Carrot Cake with Cream Cheese Frosting

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This carrot cake is an old recipe from Ina Garten that will be sure to impress a crowd. I made this as an addition to the shavout festival of cheesecakes and it was a huge hit.

The cake is best if you bake the layers the night before and let sit over night in the fridge.

Before starting make sure to prep the ingredients. I used a food processor to grate the carrots, chopped the walnuts and diced the pineapple.

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Ingredients:

 

For the Cake:

2 cups granulated sugar
1 1/3 cups grapeseed or vegetable oil
3 eggs, room temperature (if you forget to bring them to room temperature, allow the eggs to sit in warm-hot water for 5 minutes)
1 tsp pure vanilla extract
2 1/2 cups + 1 tbsp all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 cup raisins
1 cup walnuts, chopped
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the Frosting:

1.5 bricks of cream cheese (3/4 pound), room temperature
2 sticks (1 cup) butter, room temperature
1 tsp pure vanilla extract
1 pound confectioners’ sugar

Directions:

For the Cake:

Preheat oven to 350˚F. Line 2 or 3 circular pans with parchment and spray with canola oil spray.

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Beat sugar, oil and eggs in an electric mixer. Add vanilla and mix again.

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Add flour, cinnamon, baking soda and salt and mix well.

In another bowl toss raisins and walnuts with 1 tbsp flour. Add carrots and pineapple to this mixture. Add to the batter and fold in.

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Divide batter equally between circular pans and bake for 40-45 mins if 3 layers or 55-60 mins if 2 layers.

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For the Frosting:

Cream butter and cream cheese in stand mixer.

Add vanilla and mix again.

Add sugar in 3 parts. Mixing after each to combine.

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To ice:

Place a little bit of icing on the bottom of your cake plate and smooth out. This will help the cake stick in place.

Place first layer with flat side down and spread icing on top. Put second layer and repeat). If using three layers repeat and ensure that flat side is facing up.

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Evenly coat in a layer of thin frosting and refrigerate for 15 minutes to seal in the crumbs.

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Add more frosting on top and smooth out.

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Top with pieces of fresh pineapple.

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Science Fact of the Week:

This cake has plenty of carrots which are a high source of antioxidants and can decrease your risk of cancer, heart disease and stroke.

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