Rich Carrot Cake

18 ingredients
3 steps

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups sugar
  • 1 (8-ounce) carton sour cream
  • 1/2 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 1/2 teaspoons vanilla extract, divided
  • 2 1/2 cups shredded carrot
  • 1 cup chopped walnuts
  • 1/2 cup raisins
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 (16-ounce) package powdered sugar, sifted
  • 1/3 cup flaked coconut
  • 1/3 cup finely shredded carrot

Directions

  1. 1
    Combine first 5 ingredients in a large bowl; stir well. Combine 1 1/2 cups sugar, sour cream, vegetable oil, eggs, and 1 1/2 teaspoons vanilla; add to flour mixture, and stir with a wire whisk until blended. Stir in 2 1/2 cups carrot, walnuts, and raisins.
  2. 2
    Pour batter into 2 greased and floured 9-inch square cakepans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans; let cool completely on wire racks.
  3. 3
    Beat cream cheese and butter at medium speed of an electric mixer until smooth. Gradually add powdered sugar, beating until well blended. Stir in remaining 1 teaspoon vanilla. Spread frosting between layers and on top and sides of cake. Combine coconut and 1/3 cup carrot; sprinkle on top of cake.

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