Kosher Chef's Most Requested Carrot Cake Recipe
CATEGORIES
INGREDIENTS
- Cooking Time: 45 to 55
- Servings: Serves 8 to 10
- 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)
DIRECTIONS
- 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.