More Great Recipes: Cake

Kosher Chef's Most Requested Carrot Cake Recipe


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Member since 2009

Serves Serves 8 to 10 | Prep Time | Cook Time 45 to 55

Ingredients

For the cake:
2 1/2 cups All-purpose flour
1 Tablespoons Baking soda
1/4 teaspoon Salt
2 teaspoons Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cup Butter, softened
3 large Eggs
2 teaspoons Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple, drained
1 cup (6-oz.) golden raisins
1 cup (4-oz.) chopped walnuts or pecans

For the icing:
16 oz Cream cheese, softened
1/2 cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1 large lemon)
2 teaspoons Pure vanilla extract
3 cups Confectioners' sugar
baking spray (or any oil and flour baking spray)


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 nuts. 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 45-55 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 make the icing: In a medium bowl with an electric 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.


Ice the cake between layers and sides and top.


Refrigerate 1 hour to set icing.


Pairs Well With


Notes

This recipe has been a favorite of all my clients, friends and family.

This makes a decadent and rich carrot cake covered in a cream cheese frosting.

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