CARROT CAKE (NUTS & RAISINS) W/CREAM CHEESE ICING

Carrot Cake (Nuts & Raisins) w/Cream Cheese Icing image

Provided by Cathy Zecchini

Categories Cakes

Number Of Ingredients 16

1 1/2 c all purpose flour
1 c sugar
1 1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
2/3 c vegetable oil
3 large eggs
1 1/2 c finely grated peeled carrots
1 c chopped walnuts or pecans
1 c raisins
ICING
8 oz cream cheese
5 Tbsp butter
2 tsp vanilla
2 c powdered sugar

Steps:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.
2. Whisk together thoroughly in a large bowl: 1 1/2 c. flour 1 c. sugar 1 1/2 t. baking soda 1 t. baking powder 1 t. ground cinnamon 1/2 t. ground nutmeg 1/2 t. ground allspice 1/2 t. salt
3. Add and stir together well with a rubber spatula or beat on low speed: 2/3 c. vegetable oil 3 large eggs
4. Stir in: 1 1/2 c. finely grated peeled carrots 1 c. finely chopped nuts 1 c. raisins
5. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detatch it from the pans. Invert the cake and let cool right side up on the rack. Fill and frost with the cream cheese icing - directions below.
6. Cream Cheese Icing: Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat just until blended: 8 oz. cream cheese 5 T. butter 2 t. vanilla Add one-third at a time and beat just until smooth and the desired consistency: 2 c. powdered sugar. This keeps refrigerated for about 1 week or freeze for up to 3 months.