Carrot Cake
(courtesy of Sarah Lofgren, owner, Flour Girl Wedding Cakes in South Lake Tahoe. Serves 20)
2½ cups all-purpose flour
2 cups brown sugar, packed
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon baking soda
4 eggs, lightly beaten
2½ cups canola oil
1 teaspoon vanilla extract
1 pound (about 6 large) carrots, washed, peeled, and coarsely grated
1 cup golden raisins
1 cups walnuts, chopped
Preheat oven to 350 degrees F.
Whisk together flour, brown sugar, salt, cinnamon, nutmeg, and baking soda in large bowl and place in stand mixer with paddle attachment. Add to flour mixture, on low speed, the eggs, canola oil, and vanilla extract. Once combined, stir in carrots, golden raisins, and walnuts.
Grease 2, 9-inch round pans and line the bottoms with parchment paper rounds. Divide batter evenly between the pans and bake about 30 minutes, or until a toothpick inserted in center comes out clean. Let cool completely in pans before removing. For best results, freeze overnight before frosting. Fill and frost with cream cheese frosting (recipe below).
For Cream Cheese Frosting
1 pound cream cheese, softened
1 pound unsalted butter, softened
2 pounds powdered sugar
2 teaspoons vanilla extract
Beat all ingredients in mixer with paddle attachment for 5 minutes until light and fluffy.
