Exhibition Carrot Cake

17 ingredients
10 steps

Ingredients

  • 2 cups flour
  • 12 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 12 teaspoon nutmeg (I rarely use the nutmeg)
  • 1 12 teaspoons cinnamon
  • 1 cup oil
  • 2 cups sugar
  • 4 eggs
  • 3 cups grated carrots
  • 12 cup raisins
  • icing
  • 4 ounces cream cheese (room temperature)
  • 2 tablespoons butter (room temperature)
  • 1 tablespoon cream
  • 1 teaspoon vanilla
  • 1 12 cups icing sugar (approximately_)

Directions

  1. 1
    In bowl: combine and whisk together flour, baking soda, baking powder, salt, nutmeg, cinnamon and set aside.
  2. 2
    With electric mixer on low beat oil, sugar and eggs until combined, then beat on medium for two minutes.
  3. 3
    Stir in dry ingredients.
  4. 4
    Fold in grated carrots and raisins.
  5. 5
    Pour into greased 9 x 13 pan or two greased round cake pans.
  6. 6
    Bake 325 for 50 - 60 minutes
  7. 7
    cool 10 minutes and turn out on wire rack.
  8. 8
    NOTE this is a very moist cake so be sure to cool on wire racks
  9. 9
    When completely cooled ice with Cream cheese Icing: Beat the cream cheese, butter, cream and vanilla until smooth.
  10. 10
    Add in icing sugar, more if necessary for desired consistency.

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