Carrot Cake

Serves 8

Batter:

1¼ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ cup pure vegetable oil

¾ cup granulated sugar

2 large eggs

½ cup raisins

½ cup pineapple chunks

1 cup grated carrots

½ cup chopped walnuts (plus extra for garnish)

1 teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground nutmeg

1 teaspoon pure vanilla extract

½ teaspoon salt

 

Cream Cheese Frosting:

2 (3-ounce) packages cream cheese

1¾ cups confectioners’ sugar (sifted)

½ cup heavy cream

2 teaspoons pure vanilla extract

1. Preheat oven to 350° F.
2. Place raisins in a bowl and cover with hot water. Allow to plump. Drain.
3. To prepare batter, sift flour, baking soda, baking powder, and salt into a bowl. In a separate bowl, beat eggs with an electric mixer. Gradually whisk in sugar. Add vegetable oil, vanilla extract, cinnamon, allspice, and nutmeg. Mix in raisins, pineapple chunks, carrots, and walnuts. Slowly stir in dry mixture and mix until incorporated. Pour batter into a greased and floured 9-inch square cake pan.
4. Bake at 350° F for approximately 30 minutes. Insert a thin wooden skewer or toothpick into center of cake, and if it comes out dry (or clean), cake is done. Place pan on a wire rack, and allow cake to cool for approximately 5 minutes. Invert pan and gently remove cake. Allow cake to cool completely.
5. To prepare cream cheese frosting, combine cream cheese and heavy cream in a bowl. Beat with an electric mixer. Gradually blend in confectioners’ sugar. Add vanilla extract. Mix well until smooth and creamy.
6. Evenly spread cream cheese frosting over cake. If desired, garnish top with chopped walnuts.