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–+ servings

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.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Servings: 12 people
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon (scant) ground allspice
  • 1/2 teaspoon (scant) ground nutmeg
  • 2 cups packed brown sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 2 cups packed coarsely grated carrots
  • 1 x 8 ounce can crushed pineapple in juice
  • 1 cup chopped walnuts
  • 3/4 cup raisins
Frosting
  • 1 pound cream cheese
  • 1/2 pound butter
  • 1 cup powdered sugar
  • 2 teaspoons vanilla
  • zest of 2 lemons
  • 2 tablespoons lemon juice from approximately ½ lemon

Method
 

Cake
  1. Butter and flour a 9” x 13” baking pan.
  2. Grate the carrots on the tear-drop holes of a box grater.
  3. Coarsely chop the nuts.
  4. 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.
  5. Add the oil and eggs to the flour mixture. Blend until combined.
  6. Add the carrots and crushed pineapple with the juice. Mix thoroughly.
  7. Add the walnuts and raisins. Stir to combine.
  8. Pour into the prepared pan. Bake at 350°F for 35-40 minutes or until the center springs back when lightly touched.
  9. Cool completely in the pan before frosting.
Frosting
  1. Beat cream cheese and butter until light using the paddle of a stand mixer.
  2. Beat in all other ingredients.
  3. Frost cake when cool.

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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