Recipes
Sue’s Carrot Cake
Published on July 19, 2023
Sue’s Carrot Cake
Serves: 12
Prep Time: 1 hour
Ingredients
- ¾ cup golden raisins
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 3 eggs
- 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
Directions
- 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.