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Print this Recipe    Carrot 46

Carrot Cake

2 1/2 cups all-purpose flour
2 tb baking soda
1/4 ts salt
2 ts cinnamon
1 cup light brown sugar, packed
1 cup white sugar
1 1/2 cup butter, softened
3 lg eggs
2 ts pure vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts

16 oz cream cheese, softened
1/2 cup salted butter, softened
1 tb fresh lemon juice (about 1 large lemon)
2 ts pure vanilla extract
3 cups confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake
pans.

In a large bowl stir together flour, baking soda, salt, cinnamon
and sugars. Add butter, one egg and vanilla; blend with electric
mixer on low speed. Increase speed to medium and beat for 2 minutes.

Scrape down sides of bowl. And remaining eggs, one at a time,
beating 30 seconds after each addition. Add carrots, pineapple,
raisins and walnuts. Blend on low until thoroughly combined.

Pour batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick
inserted into center should come out clean. Cool in pans for 10
minutes. Then invert cakes on rack and cool to room temperature.

TO PREPARE ICING: On a medium bowl with electic mixer on medium
speed, beat cream cheese and butter until smooth add lemon juice
and vanilla; beat until combined. Add sugar gradually, mixing on
low until smooth.

TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with
a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top
and sides of the cake evenly with remaining icing. Refrigerate 1
hour to set icing.

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