Old Fashioned Carrot Cake

Ingredients:

• 2 cups all-purpose flour

• 1 tsp salt

• 1 1/2 tsp baking soda

• 1 tsp baking powder

• 2  tsp ground cinnamon

• 1/16 tsp nutmeg optional

• 1/16 tsp ginger optional

• 2 cups granulated sugar

• 1/2 cup butter

• 1/4 cup vegetable oil

• 4 large eggs at room temperature

• 1/2 cup raisins

• 1/2 cup fresh diced pineapple

• 1/2 cup chopped pecans finely chopped

• 3 cups grated carrots finely grated carrots

Icing

1 cup unsalted butter at room temperature

8 oz cream cheese room temperature

1 tbsp vanilla extract

3 1/2 cups powdered sugar

salt small pinch of salt

Step 1. Place a skillet over medium-low heat. Add the pecans or walnuts and spread them in a single layer. Cook stirring occasionally for about 5-8 minutes. Once they’re brown and fragrant remove the pecans and set to the side to cool.

To bake the nuts instead: Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread the nuts evenly on a baking pan and bake stirring occasionally for 7-10 minutes or until the nuts are fragrant.

While the nuts cool down, it is time to make the cake. You’ll need two different mixing bowls—one for the wet ingredients and another for the dry ingredients.

Step 2. In a large bowl, add the sugar and melted butter.

Step 3. Beat the sugar and butter together until combined.

Step 4. Add the eggs, sugar, vanilla and oil.

Step 5. Beat until just combined.

Step 6. Fold in nuts as well as the shredded carrots, pineapples and raisins into the wet mixture.

Step 7. In another bowl add the dry ingredients, flour, salt, baking powder, baking soda and spices. Mix well. Set to the side.

Step 8. Gradually pour about a half of the dry mixture into the wet mixture and mix to combine. Then add the rest and mix just until combined.

Step 9. Mix just until combined.

Step 10. Pour into prepared pan. Then prepare the cream cheese frosting. See below for more info on how to make the frosting.

Step 11. When the cake has cooled to the touch, place it in the refrigerator for about an hour. This is because cold cakes are easier to frost.

Step 12. Once you finish frosting the cake, refrigerate again for about 60 minutes or until you’re ready to serve it to ensure the cake can hold its shape.

Step 13. In a large bowl, add the softened cream cheese, butter and vanilla and beat with an electric mixer on medium low speed until it’s light, smooth and fluffy.

Step 14. Add the powdered sugar, ½ cup at a time, beating on low speed until combined then beat on medium high speed until the icing is smooth and creamy.