After much testing of various carrot cakes of the internet this was everyones favourite. This was also the same recipe my mom used when we were growing up so sometimes it doesn’t pay to try new things :). I have also seen this exact recipe with a can of drained crush pineapple added to it ( no raisins though).
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped raisins
ICING
1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup raisins
Make the cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Soak the raisins in warm water for 5 minutes. Drain water before putting in batter.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make the frosting:
- make sure the butter and cream cheese are at room temperature. this will help them blend together better
- In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.