Recipes
Sue’s Carrot Cake
Published on July 19, 2023

Sue’s Carrot Cake
Serves: 12
Prep Time: 1 hour
Ingredients
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¾ cup golden raisins
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2 cups all-purpose flour
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2 tsp baking soda
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1 tsp kosher salt
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2 tsp ground cinnamon
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3 eggs
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2 cups granulated sugar
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1 ¼ cups canola oil
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3 ½ cups grated carrots
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1 cup shredded unsweetened coconut
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1 cup pecans, coarsely chopped
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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
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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.
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Stir together flour, baking soda, salt and cinnamon in a medium bowl. Set aside.
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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.
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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.
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Cool and remove from pans. Refrigerate until ready to frost.
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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.