Greystone Classic Carrot Cake

Name: Greystone Classic Carrot Cake
Ingredients: 2 cups light brown sugar; 1/2 cup soy oil; 1/2 cup buttermilk; 1/4 cup honey; 3 eggs; 2 cups flour; 1 1/2 teaspoons cinnamon; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon lemon zest; 2 cups carrots, finely grated; 1/2 cup raisins; 1/2 cup walnuts, chopped; Cream cheese icing; 8 ounces cream cheese (room temperature); 4 ounces sweet butter (room temperature); 2 cups powdered sugar; 1 cup finely chopped walnuts

18 ingredients

13 steps

Ingredients

2 cups light brown sugar
1/2 cup soy oil
1/2 cup buttermilk
1/4 cup honey
3 eggs
2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon lemon zest
2 cups carrots, finely grated
1/2 cup raisins
1/2 cup walnuts, chopped
Cream cheese icing
8 ounces cream cheese (room temperature)
4 ounces sweet butter (room temperature)
2 cups powdered sugar
1 cup finely chopped walnuts

Directions

1

Preheat oven to 350 degrees.
2

Butter and lightly flour two 8-inch cake pans.
3

Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
4

Beat until light.
5

Sift together flour, cinnamon, salt and baking soda.
6

Add this gradually to the egg mixture.
7

Stir in lemon zest, grated carrots, raisins, and walnuts.
8

Pour into prepared pans; distribute evenly.
9

Bake for 30-35 minutes.
10

Center will spring back when lightly pressed.
11

Turn onto rack to cool.
12

While cakes are cooling; prepare frosting.
13

For icing: Mix all ingredients well and chill 1 hour before frosting the cake.