Carrot Cake with Cream Cheese Buttercream Frosting

This carrot cake is absolutely delicious!! It’s very moist yet it’s dense enough to be used in a tiered cake design. It freezes beautifully and would make a great addition to your Christmas celebrations or gift giving.

Directions:

Yield: A two tiered cake

1. Prepare two 8″ round cake pans by spraying with cooking spray and lining the bottom with parchment paper.
2. In a bowl, evenly mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, all-spice and salt.
3. Add raisins and chopped nuts and mix.
4. Add the carrots and mix.
5. Drain the pineapple and mix.
6. In a separate bowl or large measuring cup, whisk eggs until foamy.
7. Add the vanilla and vegetable oil to the eggs and whisk until all of the wet ingredients are well combined.
8. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until evenly combined.
9. Divide the cake batter evenly between the two cake pans.
10. Bake at 350°F on the center rake for about 30-45 minutes. To check for “done-ness” lightly touch the top of the cake. If the cake springs back when touched, it is done.
11. Loosen the cake from the sides of the cake pans using a knife around the outside edge. Let the cake cool in the pan for approximately 10 minutes.
12. To make the cream cheese butter cream, mix together the butter and cream cheese using a hand mixer.
13. Add the vanilla and blend.
14. Add the icing sugar, one or two cups at a time, blending after each addition. This will help prevent a large mess.
15. Decorate your cake with the butter cream frosting and enjoy! If you have any butter cream left, you can freeze the remainder and use it on future cakes.