Recipe: A super moist Carrot Cake with crushed pineapple and grated carrots.
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 1/2 cups grated (as finely as possible) peeled carrots
1 cups coarsely chopped toasted walnuts (optional)
1 8oz. can of crushed pineapple
1/2 cup raisins (soaked in warm water for 30 minutes)
Preheat oven to 350°F.
Butter or nonstick spray 2 9-inch diameter cake pans and line the bottom with wax or parchment paper.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.
Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, crushed pineapple, and raisins. Divide batter among the pans.
Bake cake for 35-40 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for 15 minutes, then turn cakes over and transfer to a cooling rack. Let cool completely before icing them.
I love toasted walnuts, but not IN the cake. If you do, put them in the batter. If you don’t, leave them out or do what I do — sprinkle them decoratively on the cake. I toast the walnuts at 350°F for about 5-10 minutes. You need to check them frequently because they burn easily.
Maple Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
To assemble the cake, place the bottom layer on a cardboard cake round. Frost the top and then add the second layer. Frost the top layer and around it. Put in the refrigerator to set. Bring to room temperature when ready to serve.