Barb's Best Carrot Cake Recipe #114066
Sweet and spicy! You can make this in a foil pan to bring for pot luck, BBQ's or give as a house warming gift.... This was given to me by Barb. It's tweaked a bit. Enjoy!
by ~Rita~
1¼ hours | 15 min prep
SERVES 8 -10
Carrot Cake
- 1 cup white sugar
- 1 cup brown sugar
- 4 eggs
- 1 cup vegetable oil
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 4 cups shredded carrots
- 2/3 cup chopped walnuts
- 1/3 cup raisins (optional)
cream cheese frosting
- 1 (8 ounce) package cream cheese
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon, zest of, of
- 1 lb powdered sugar
- Cake.
- Preheat oven to 350.
- Grease and flour 13x9 cake pan.
- With mixer, cream together the sugar and eggs.
- Slowly pour in oil, mixing until fully incorporated.
- Add flour, baking powder, baking soda, cinnamon and salt in increments.
- Add carrots and walnuts stir in and stir in optional raisins.
- Pour into prepared cake pan.
- Bake for 50 minutes - 1 hour.
- Frosting.
- Cream together the cream cheese and butter/margarine.
- Add vanilla, lemon juice and zest.
- Blend in powdered sugar, beating until smooth.
- Frost cooled cake.
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5 stars