Spring Carrot Cake

This is a recipe out of a Good Housekeeping magazine from 2000. I never make any changes and it always comes out perfect!

Ingredients for cake

2 ½ cups all-purpose flour
2 tsp baking soda

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

½ tsp ground nutmeg

4 large eggs

1 cup granulated sugar

¾ cup packed brown sugar

1 cup vegetable oil

1 can crushed pineapple ( 8-8 1/4 oz )

1 Tbs vanilla extract

3 cups loosely packed shredded carrots ( about 6 medium )

1 cup walnuts, chopped

¾ cup dark seedless rains
 
Ingredients for frosting
 
1/2 cup softened


1 package (8-ounce) cream cheese, softened

2 tsp vanilla extract
1 package(s) (16-ounce) confectioners'
 
Directions
 

Preheat oven to 350. Grease 2 9” round pans. Line bottom with parchment paper; grease paper and dust pans with flour.

In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt and nutmeg.

 

In large bowl, with mixer at medium speed, beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scraping bowl with spatula. Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat until smooth, about 1 minute, scraping bowl. Fold in carrots, pineapple, walnuts and raisins.

Pour batter into prepared pan and bake until toothpick comes out almost clean 55 -60 minutes. Cool on wire rack 10 minutes.

Meanwhile prepare cream cheese frosting. .In large bowl, with mixer at medium-high speed, beat butter, cream cheese, and vanilla 2 minutes or until light and fluffy. Reduce speed to low. Beat in confectioners' sugar until blended. Increase speed to medium-high; beat 2 minutes or until light and creamy and decorate your cake.