6 Cups of grated carrots
1 Cup of brown sugar
1 Cup of raisins
1 ½ Cups white sugar
1 Cup canola oil
2 Tsps. Pure vanilla extract
1 Cup crushed pineapple, drained
3 Cups all purpose flour
1 ½ Tsp. baking soda
1 Tsp. kosher salt
4 Tsps. Ground cinnamon
1 Cup chopped toasted walnuts
1/4 Cup of room temperature butter (unsalted)
8 oz. room temperature cream cheese
2 Cups of confectioners’ sugar (sifted)
1 Tsp. Tahitian Pure Vanilla Extract
Stir the carrot mixture into this combined mix and add the walnuts (keep a small handful for garnishing the finished cake). Pour evenly into the two prepared cake pans.
CREAM CHEESE FROSTING
Whip the butter and cream cheese in a mixer until light and fluffy. Gradually add the sugar until well incorporated. Add the vanilla and mix until everything is smooth and creamy.
NOTE: I started making this carrot cake when my niece was just a little girl. She declared one year that her favorite cake was carrot cake and that was that. She now knows I’ll be whipping up this cake every birthday no matter what. The rest of the family doesn’t seem to mind since they love it too. There are a lot of steps to the cake but everyone always appreciates the effort so it is worth it. I’ve used this same batter to make cupcakes and a loaf cake. The frosting has been used on all versions of this cake and others. I’ve also used it as a dip with fresh fruit and as a spread for waffles and pancakes…yes, it is that good.