Mike’s (Justifiably Famous) Carrot Cake
This is almost a cross between a spice cake and a carrot cake. The frosting is generous and could easily be reduced by one-third. This recipe is for sea level. If there is interest in adjustments for high altitude, let me know and I’ll post them.
| Servings | Prep Time |
| 12people | 1hour |
| Cook Time | Passive Time |
| 40minutes | 2hours |
|
|
Ingredients
Cake
- 2cups all purpose flour
- 2teaspoons baking powder
- 1 1/2teaspoons baking soda
- 1teaspoon salt
- 1tablespoon cinnamon
- 1/2teaspoon ground cloves
- 1/2teaspoon (scant) ground allspice
- 1/2teaspoon (scant) ground nutmeg
- 2cups packed brown sugar
- 1 1/2cups vegetable oil
- 4 eggs
- 2cups packedcoarsely grated carrots
- 1x 8 ounce can crushed pineapplein juice
- 1cup chopped walnuts
- 3/4cup raisins
Frosting
- 1pound cream cheese
- 1/2pound butter
- 1cup powdered sugar
- 2teaspoons vanilla
- zest of 2 lemons
- 2tablespoons lemon juicefrom approximately ½ lemon
Instructions
Cake
- Butter and flour a 9” x 13” baking pan.
- Grate the carrots on the tear-drop holes of a box grater.
- Coarsely chop the nuts.
- Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, nutmeg, and brown sugar in the bowl of a stand mixer. Mix with the paddle.
- Add the oil and eggs to the flour mixture. Blend until combined.
- Add the carrots and crushed pineapple with the juice. Mix thoroughly.
- Add the walnuts and raisins. Stir to combine.
- Pour into the prepared pan. Bake at 350°F for 35-40 minutes or until the center springs back when lightly touched.
- Cool completely in the pan before frosting.
Frosting
- Beat cream cheese and butter until light using the paddle of a stand mixer.
- Beat in all other ingredients.
- Frost cake when cool.
Recipe Notes
For recipes that call for solid vegetable shortening, such as Crisco, I use coconut oil is due to concerns about the negative health effects of hydrogenated fats.
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