Carrot Cake
  • 1/2 cup raisins
  • 3 cups carrots,grated
  • 3/4 cup brown sugar
  • 3 sticks butter,softened
  • 1/2 cup sugar
  • 2&1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 large eggs
  • 2 teaspoons vanilla
  • 8oz. can crushed pineapple,drained
  • 1 cup chopped pecans
  • Cream Cheese Icing (see recipe link above)
  • Peacan halves for topping of cake
  1. Preheat oven to 350 degrees. Butter 3-9" round cake pans & set aside. Place raisins in a small pan & cover with water. Bring to a boil over medium heat.When it starts to boil,turn off heat & let sit until needed. Grate carrots into a bowl, sprinkle brown sugar on top & mix together,then set aside.
  2. In a large bowl,cream butter until light. Add sugar & beat until fluffy. In another bowl,sift together dry ingredients & mix well.Add dry ingredients to butter mixture,alternating with the eggs & beating well after each egg. Add vanilla & mix well.Fold in carrots & pineapples.Drain raisins & fold in,Then the pecans.Divide batter into the cake pans & bake until toothpick inserted into center comes out clean.....about 25-30 minutes.Remove from oven & let rest for 15 minutes. Place 1 layer at a time on cake plate,putting icing on each one & then on sides.
This is my Grandmother Clouse's recipe, from scrach. It's great, may take more time to make, but it is worth the trouble.