Friday's Favs...I'm lovin' Carrot Cake with Cream Cheese Frosting!

The Hubs had a birthday this week!

Though he's watching his sugar intake, I still made him a birthday cake 

and he enjoyed a wee sliver of cake with some sugar free ice cream.

All the family came over for a roast beef birthday dinner and they enjoyed Papa's cake, too.

The recipe is one I've had for years.

It is supposed to be the recipe for the Cracker Barrel restaurant's carrot cake.

The batter has carrots, coconut, crushed pineapple, walnuts and raisins in it.

It's dense and moist and delicious...everything a carrot cake should be.

(The nuts and raisins are optional if you're not a fan, or have allergies.)

Of course carrot cake must be topped with delicious cream cheese frosting!

I was afraid a single batch wouldn't be enough so I made a double batch of frosting.

There's a lot left over...looks like I'll be making the grandkids some cupcakes soon!

I also made a whole batch and another half batch of the carrot cake recipe. 

 I wanted the nine inch cake pans to be nice and full.  

It made enough for a small loaf pan cake as well as two nicely full nine inch rounds.

You can see that the cake is nice and tall in the photos below.

If you are a carrot cake fan,  I hope you give this recipe a try!

It's a keeper!

Here is the original single batch recipe.

Carrot Cake:

3/4 cup finely chopped walnuts

2 cups finely shredded carrots (I shred mine in the food processor)

1- 8 oz. can crushed pineapple with the juice

1/2 cup shredded coconut

1/2 cup raisins soaked in hot water until plump, then drained

1 1/4 cup vegetable oil

1 1/2 cup sugar

1/2 cup brown sugar

3 eggs

3 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons vanilla

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

Whisk together dry ingredients.

In mixer bowl beat oil, sugars, vanilla and eggs until smooth and fluffy.

Add pineapple, walnuts, coconut, carrots and raisins and blend well.

Add dry ingredients and mix until blended well.

Pour into a greased and floured 9x13 pan or 2 - 8 or 9 inch round pans.

Bake at 350 for 40-50 minutes or until toothpick inserted into center comes out clean.

When completely cool frost with cream cheese frosting.

Cream Cheese Frosting:

8 oz. cream cheese

1/2 cup butter ( one stick)

1 teaspoon vanilla

2 cups powered sugar

Soften cream cheese and butter until room temperature.

Beat with mixer until light and fluffy.

Add vanilla and powdered sugar a little at a time until frosting is light and fluffy.

Well, it's almost Friday, friends!

Have a HAPPY, HAPPY Friday

and a BLESSED weekend!

              

                                            

Also linking to Jennifer Rizzo's Fabulously Creative Friday