Larry Rosenberg's Carrot Cake
Nutrition
Calories: 813 kcalCarbohydrates: 86 gProtein: 14 gFat: 62 gSaturated Fat: 25 gCholesterol: 97 mgSodium: 299 mgFiber: 6 gSugar: 61 gVitamin A: 94.7 IUCalcium: 79 mgIron: 15 mg
Ingredients
- 4 cups sifted cake flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups granulated sugar
- 2 cups vegetable oil
- 5 whole egg lightly beaten
- 3 cups grated carrots
- ½ cup seedless golden raisin
- ½ cup seedless dark raisin
- 16 oz cream cheese softened
- 3 cups confectioner's sugar
- 12 tbsp unsalted butter
- 1 ½ cups solid white shortening
- 2 teaspoon clear vanilla extract
Instructions
- Preheat the oven to 375°F. Butter and flour one 6-inch, one 8-inch, and one 10-inch cake pan, then line each with parchment paper. Sift together the cake flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the sugar, oil, and eggs until light and fluffy. Stir in the grated carrots. Add the sifted dry ingredients and stir together by hand, adding the raisins last.
- Pour into the prepared pans and place in the oven. Reduce oven temperature to 350°F. Bake for approximately 30 minutes, or until the cakes test done (they should still be slightly moist in the center). Let cool on wire racks before removing from the pans.
- TO MAKE THE ICING, combine all ingredients in the bowl of an electric mixer and beat at low speed for 3 minutes. Scrape down the sides of the bowl and beat at high speed for 5 minutes.
- Spread the icing smoothly over the top and sides of the layers, and press finely chopped walnuts into the sides. Stack the layers.