BEST EVER CARROT CAKE

Best Ever Carrot Cake image

My family, friends and co-workers have all said the same thing - this is the best carrot cake they have ever tasted. I'm very glad to share it with all of the carrot cake lovers out there. Enjoy! : )

Provided by Sara in FL

Categories Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 18

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Ingredients

1 1/2 cups corn oil
1 3/4 cups granulated sugar
3 eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped walnuts (optional)
1/2 cup raisins (or more depending on how much you like raisins)
1 (8 ounce) can crushed pineapple (drained)
1 cup shredded coconut (optional, for decoration)
1 cup butter
16 ounces cream cheese, softened
2 lbs confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

Beat together corn oil, sugar and eggs until well combined.
In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
Add to egg-sugar mixture, mixing well.
Drain the pineapple well.
Add the carrots, walnuts, raisins and pineapple to mixture.
Blend to mix well.
Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
Let cake cool on rack.
Prepare frosting.
Cream Cheese Icing:.
In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

Nutrition Facts : Calories 1635.1, Fat 90.4, SaturatedFat 36.8, Cholesterol 203.2, Sodium 872.8, Carbohydrate 203.1, Fiber 3.3, Sugar 170.9, Protein 11.3