- 4 large eggs
- 1 1/2 c walnut oil(not toasted). can substitute soy if need to.
- 2 c sugar
- 2 c all purpose, unbromated flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 tsp cinnamon
- 1 tsp nutmeg
- 6 to 7 c grated carrots
- 1 can(s) 8 oz. crushed pineapple in juice, drained
- 1/2 c walnut pieces
- 1 c raisins (put in bowl cover with hot water)
- 1 c butter softened
- 2 pkg cream cheese softened, 2-8 oz packages.
- 3 tsp vanilla extract
- 2 lb confectioners’ sugar
- 1 lemon squeezed, to taste.
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How to Make Carrot cake bunnies would kill for! You think bunnies are soft, sweet and fuzzy, well not when they get around this cake! 5 star or so my friends think!
- Put cup of raisins in a bowl and cover with hot water, set aside. Butter and flour 2- 9 inch round pans or use parchment paper(my fav). Measure out ingredients, then grate carrots.
- In large mixing bowl or mixer put in first 3 ingredients and mix well.
In separate bowl mix the next 6 ingredients(dry ingredients) and mix well with whisk.
Add dry ingredients to wet mixture in 4 additions, mix well each time.
- Drain raisins. Add remaining ingredients and mix well.
Pour into pans.
Cook in oven set at 350º for 35-40 minutes or until center springs up when touched.
- Frosting- mix butter and cream cheese in mixer till smooth.
Add vanilla. Gradually add confectioners sugar, small amounts at a time till rich. Mix in lemon juice to taste.
- Frost when cakes are thoroughly cooled.
Always soak raisins before hand so they are plump. I also am a stickler
for grating the carrots, right after measuring the ingredients. Carrots
will dry out if grated early and set aside, so wait till the last
minute to do this. The lemon juice makes the icing, add to your desired
taste, but I usually put the entire juice of the lemon in.