Jewel was looking for Carrot Cake recipes last night, so I thought I'd post mine here.
I never really liked Carrot Cake until I made this recipe. This is the best Carrot Cake ever! It's three wonderful layers chock full of so many delicious things.
Because it is three layers, I used to only make it for company, or group gatherings. However, I've discovered that the unfrosted layers freeze great. So now we can have just a layer at a time. I just whip up enough frosting for each layer after it's defrosted and it works out great.
This recipe is from Susan Branch's Heart of the Home, a delightful cookbook full of great recipes and her signature illustrations. Go check out her site and get her book. It's a lot of fun!
THREE-LAYER CARROT CAKE4 eggs
1 cup brown sugar
1 cup white sugar
1 1/2 cup vegetable oil
2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp nutmeg
3 cups grated carrots
1 cup coconut
1 8 oz can of crushed pineapple
1 cup raisins (The recipe says golden, but I only ever have regular.)
1 cup walnuts, chopped (We use pecans as Sweetheart is allergic to walnuts.)
Preheat the oven to 325 degrees. Oil three 8" cake pans. (I only have 9" and they work fine.) Set out 1/2 cup butter and one 8 oz cream cheese to soften (for frosting). Put pineapple in sieve to drain. Beat eggs in large bowl. Add sugars and beat till light and fluffy. Add oil and mix well with whisk. Put in the dry ingredients and beat till smooth. Stir in remaining ingredients and pour batter into oiled layer pans. Bake for 40 minutes or until knife comes out clean when inserted in the center of cake. Cool slightly and frost.
FROSTING1/2 cup butter
8 oz cream cheese
1 one pound box of powdered sugar
3 tsp vanilla
Mix together till smooth. Frost between layers and on top. Try toasted coconut for decoration. (Or Jewel's carrot flowers!)
I'm off to go get that last layer out of the freezer...