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Classic Carrot Cake!

© Marna Gatlin

Here's an old-fashioned recipe that doubles as a tasty way to feed your family some carrots.

Classic Carrot Cake

3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt

Cream cheese frosting (recipe below)

Mix together the carrots, raisins, brown sugar, oil, and eggs in a large bowl. Add the remaining ingredients except for the cream cheese frosting and mix well. Pour the batter into 2 greased and floured 8-inch (20 cm) round cake pans. Bake in a preheated 350F (180C) oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pans and frost the top of one layer with the frosting. Place the second layer on top and frost the top and sides of the cake. Makes one 8-inch cake to serve 8 to 12.

Cream Cheese Frosting

8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter or margarine, at room temperature
4 cups (1 L) powdered (confectioner's) sugar
2 tsp (10 ml) vanilla extract

Beat the cream cheese and butter in a bowl until smooth. Add the sugar and vanilla and mix until smooth and thoroughly combined. Makes about 3 cups.

Reprinted with permission

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