Who doesn't like carrot cake' This one is sure to please.
- Prep: 20 min
- Cooking: 40 min - 50 min
- Refrigeration: 45 min
- Carrot Cake
- 4 cups (1 L) all-purpose flour
- 4 tsp (20 mL) baking powder
- 1 tsp (5 mL) salt
- 4 tsp (20 mL) ground cinnamon
- 1/2 tsp (2 mL) ground allspice or ground nutmeg
- 2 cups (500 mL) melted butter
- 4 cups (1 L) sugar
- 8 eggs
- 1/2 cup (125 mL) orange liqueur or orange juice
- 8 cups (2 L) lightly packed grated carrots
- 2 cups (500 mL) raisins
- Cream Cheese Frosting
- 4 pkgs (8 oz/240 g each) Canadian Cream Cheese softened
- 1/2 cup (125 mL) butter softened
- 8 cups (2 L) icing sugar
- Pecan halves optional
Preheat oven to 350 °F (180 °C). Butter two 9 x 13-inch (23 x 33 cm) baking pans and line pans with parchment paper, allowing a 2-inch (5 cm) overhang to make removing easier.
Combine flour, baking powder, salt, cinnamon and allspice.
In a heavy-duty standing mixer, beat butter with sugar until blended. Add eggs, one at a time, and beating well after each addition. Stir in the liqueur. Gradually beat in the flour mixture over low speed. Stir in carrots and raisins.
Divide batter between pans and bake for 40 to 50 minutes or until a tested inserted in centre comes out clean. Cool pans on wire rack for 10 minutes. Use parchment paper handles to remove cake from pan and cool completely on rack.
Beat cream cheese and butter until very smooth. Beat in icing sugar until well combined. Refrigerate for at least 45 minutes.
Cooking Club Tip:Divide each cake into two. Place each cake on a plate and spread frosting over cakes. Garnish with pecan halves, if using.
However, it might be easier to divide up frosting and package in separate containers to frost at home. Cakes can then be easily covered with plastic wrap for carrying.