RITA'S AWESOME CARROT CAKE

Rita's Awesome Carrot Cake image

Provided by Rita Troi @luv2cook55

Categories Cakes

Number Of Ingredients 19

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1/2 cup(s) raisins
3 cup(s) carrots, shredded
3/4 cup(s) brown sugar, packed
3 stick(s) butter, room temperature
1/2 cup(s) sugar
2 1/2 cup(s) all purpose flour
2 teaspoon(s) baking soda
2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 teaspoon(s) cinnamon, ground
4 large eggs
2 teaspoon(s) vanilla extract
8 ounce(s) pineapple, crushed & drained
1 cup(s) pecans,chopped
8 ounce(s) cream cheese, room temperature
1 stick(s) butter, room temperature
1 pound(s) powdered sugar
1 teaspoon(s) vanilla extract
1 cup(s) pecans,chopped

Steps:

Preheat oven to 350 degrees. Grease 3-9" cake pans & set aside. Place raisins in small pan & cover with water.Heat until water starts to boil, then turn off & set aside. Place carrots & brown sugar in bowl.Mix together & set aside.
In a large bowl cream butter and sugar until light and fluffy. In another bowl, mix flour, soda, baking powder, salt & cinnamon.Add dry ingredients to butter mixture, alternating with eggs.Add vanilla & mix well.
Fold in pineapple,pecans, carrots, & drained raisins. Mix well & divide into cake pans.Bake until toothpick inserted in center comes out clean. About 25-30 minutes.Remove from oven & let rest 15 min.
For Icing: In mixing bowl, cream the cheese & butter until light & fluffy.Add sugar slowly, beating constantly. Add vanilla. If too thick, add a little milk.Frost all 3 layers & sprinkle pecans on top.