Sue's Carrot Cake
Prep: 1hr Servings: 12
Pair With: Sean Minor Sauvignon Blanc
Prep: 1 hr, Cook: 35-45 min Servings: 12
¾ cup golden raisins
2 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
2 tsp ground cinnamon
2 cups granulated sugar
1 ¼ cups canola oil
3 ½ cups grated carrots
1 cup shredded unsweetened coconut
1 cup pecans, coarsely chopped
8 oz crushed pineapple, undrained
Cream Cheese Frosting:
1 cup unsalted butter (2 sticks), room temperature
20 oz cream cheese (2 ½ - 8 oz packages)
2 ½ cups sifted confectioners’ sugar (or to taste)
2 tsp vanilla
Preheat oven to 350 degree. Butter two 9-inch round layer cake pans and line with parchment paper rounds. Cover raisins with hot water, set aside to “plump” for 10 mins. Drain well.
Stir together flour, baking soda, salt and cinnamon in a medium bowl. Set aside
Beat eggs in a large bowl. Add sugar, continue beating until light and frothy. Add flour mixture alternating with oil, mixing on low until blended.
Slowly stir in raisins, carrots, coconut, pecans and pineapple. Mix well by hand. Pour batter into pans. Bake 35-45 mins until sides a toothpick inserted into the center of the cake comes out clean.
Cool and remove from pans. Refrigerate until ready to frost.
For frosting, in a medium bowl, beat butter, cream cheese and vanilla until smooth. Add confectioner’s sugar and beat until smooth. Frost between cake layers, top and side.