The basis for this recipe is actually one from a hotel I used to work at. I did some of the baking there and picked up a few good recipes. This cake here I prepared for my family for Easter, it's just a single layer but nice and thick, and I took a couple of pieces to my work and got some very good praise from others... In particular from the baker who has been in bakeries and the like for probably fifteen plus years and even owned one, he loved it and wanted the recipe.

Anyway, here it is, a very moist and delicious carrot cake! The batter is designed for two Nine inch pans, but you could probably use three eight inch pans if you like. I don't reccomend trying to cut this cake in half to split the layers due to it's very moisty and crumbly and you'll probably end up with a mess.

The outside here is just a garnish of toasted coconut? Why? Well, because I had some coconut, and I like it, and it added a little extra design. The top swirl is made simply by holding the tip of a cake spatula and slowly rotating the cake on a cake stand (Or pending that, use a cake pan and turn it, or an old record turn table) moving from the outside into the center.

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This cake is extra moist and very delicious! It’s great just as a single layer, or go ahead and make two and stack it high. The flavors of carrot mingle with plenty of spices and sweet flavors of raisins, pineapple, and walnuts.

This particular recipe batter makes enough for two thinner 9” cake pans worth or one thick 9” cake pan, but you can adjust it around as needed.

While I used toasted coconut for the outside of the cake here, you can also use things like toasted walnuts or other nuts, or even some cake crumbs, or decorate with colorful icing carrots.

Enjoy!

We’ll be using a modified creaming method here because our fat is going to be liquid to begin with!

1 ½ cups vegetable or salad oil
1 cup brown sugar
1 cup granulated sugar.

Combine the above with the paddle of a mixing bowl and until well blended on medium, about one to two minutes.

4 eggs
1 tsp vanilla extract

Add vanilla and then eggs, one at a time to the mix, mixing on medium until blended, about one to two minutes.

2 Cups AP Flour
2 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Ginger
2 Tsp Baking Powder
1 ½ tsp Baking Soda
1 Tsp Salt

SIFT together the above ingredients. SLOWLY add them to the mixture on low speed. Scrape your bowl and paddle then return to mixing for 1 to two minutes.

2 cups fresh carrots, grated
1 ½ cups canned crushed pineapple, drained
½ cup raisins
½ cup chopped walnuts

Gently fold in the above ingredients into the batter.

Butter and lightly flour your cake pans as needed. Pour batter into pan, leaving some room on the top to allow for rising of the cake. Bake in a 350 degree for about 35 to 45 minutes, or until the cake springs back and a toothpick inserted into the center comes out clean.

Allow cake layers to cool in pans on wire racks.

8 oz Softened Cream Cheese
4 Oz Butter

Using the paddle of a mixer, combine above for four to five minutes on medium high until lighter in color and smooth. Scrape down bowl.

1 Lbs Powdered Sugar
2 tsp Vanilla Extract

Scrape down bowl well then slowly add in powdered sugar while mixing. Add in vanilla extract and turn the mixer up to high for four to five minutes until very smooth and creamy.

Ice onto your carrot cake, or any other and enjoy!