Carrot Cake Recipe

My wonderful hubby turned 38 last week!  I wanted to make him something special to celebrate, so I asked him what sounded good.  His response?  Carrot cake of course!

I really didn't want to do the box cake mix route, so I found a great recipe starting from scratch.  This took a bit longer but is well worth the extra effort.

This recipe is adapted from Homemade By Holman.

Cake:
2 cups sugar
1 1/3 cups canola or vegetable oil
3 eggs
1 tsp vanilla extract
2 1/2 cups flour, plus 1 T
2 tsp baking soda
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 1/2 tsp salt
1 cup raisins
1 cup chopped pecans
1 pound shredded carrots
1/2 cup crushed pineapple, drained

Preheat oven to 350 degrees.  Spray two 8-inch round cake pans with baking spray.  

Combine sugar, oil, eggs, and vanilla in a mixing bowl and mix on medium speed for about two minutes until light yellow in color.  In a separate bowl, combine flour, soda, cinnamon, ginger, nutmeg and salt and whisk together.  Add to mixing bowl and mix on low speed until just incorporated.  Batter will be pretty thick at this point.  Toss raisins and pecans with remaining one tablespoon of flour.  Fold raisins, pecans, carrots and pineapple into batter until well distributed.   Divide batter evenly among pans and bake about 30 minutes until a toothpick inserted in the center comes out clean.  Cool in pans about ten minutes and then transfer to wire racks to cool completely.  

                                             

Frosting:
1 package cream cheese (I used 1/3 less fat), at room temperature
1 cup unsalted butter, at room temperature
1 tsp vanilla extract
3-4 T milk
1 pound powdered sugar

Combine cream cheese and butter in mixing bowl and beat on medium-high speed about three minutes until light and fluffy.  Add vanilla and first three tablespoons of milk and mix on low to incorporate.  Slowly add powdered sugar, mixing on low until incorporated.  Increase speed and whip about two minutes, adding additional milk if necessary to reach desired consistency.  When cakes are completely cool, spread frosting on top of the first layer making sure it is spread evenly, and top with second layer.  Add a generous amount of frosting to the top of the cake and smooth working out with a spatula to the edges and down the sides of the cake. 

Here is the finished cake... complete with birthday candles!

I made this last minute and walked it out with lit candles exactly at midnight... so I was the first one to wish him a Happy Birthday!  He loved it.  I have to say, this is the yummiest cake I have made to date.  

What is your favorite cake to bake?