Pam’s Carrot Cake of Carrotness

Carrot Cake Ingredients:

I cup sugar

1 cup brown sugar

2 cups pastry flower

2 tsp. backing soda

1 tsp. salt

3 tsp. cinnamon

1/2 tsp. nutmeg (freshly ground preferably)

2 tsp. vanilla

3 cups finely grated raw carrots

1 cup finely chopped walnuts

1 cup raisins

Cake Instructions:

Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.

Mix together in a bowl together flour, baking soda, baking powder, salt, cinnamon and nutmeg.

In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.

Add the dry ingredients to the wet mixture and mix for about 2 minutes more.

Add the grated carrots. Then add nuts and raisins if desired.

Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.

Frosting Ingredients:

2 cups powdered sugar

12 oz cream cheese (room temperature)

1 Tbsp. vanilla extract

1/2 cup butter (room temperature)

Frosting Instructions:

To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy.

Add in icing sugar and beat for a minute.

Add vanilla.

Scrape down the sides of the bowl and beat for another minute.

Additional Instructions:

It is important to make at least 24 hours ahead of time. 48 if possible. The carrots need a little time to release their natural sugars and moisture. It just gets better believe it of not. More moist, not dry like one might think.

Most importantly is to make it “With LOVE”.

It really makes a difference.

Recipe Submitted by Pamela