Serve: 12 Servings

FOR CAKE:
1 cup White sugar
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts
1 cup Light brown sugar packed
1 tbs Baking soda, 1/4 tsp Salt
1 1/2 cup Butter softened
1/2 cup Crushed pineapple, drained
2 tsp Cinnamon
2 tsp Pure vanilla extract
2 1/2 cups All-purpose flour
3 large Eggs
3 cups Grated carrots

FOR ICING:
1/2 cup Salted butter, softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners’ sugar
16 oz Cream cheese, softened

Method:
Preheat oven to 350-degrees.

Grease and flour two 9-inch cake pans . In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.

Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, neapple,

raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes.

Toothpick inserted into center should come out clean. Cool in pans for 10  minutes. Then invert cakes on rack and cool to room temperature.

For Icing:
In a medium bowl with an electric mixer on medium  speed, beat cream cheese and butter until smooth add lemon juice  and vanilla; beat until combined. Add sugar gradually, mixing on  low until smooth.

Ice the Carrot Cake
Place one layer on a cake platter, and with  a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

Carrot Cake Recipe