3 large eggs, beaten
2 cups granualated sugar
1 cup Plus 2 tbsp. vegetable oil
2 cups Plus 1 tbsp. sifted cake flour
1 1/8 tsp. ground cinnamon
1 1/2 tsp. salt
1 tbsp. baking soda
2 cups grated carrots
1 cup Plus 2 tbsp. crushed pineapple, drained
1 cup Plus 2 tbsp. crushed walnuts
1 cup raisins
For The Frosting:
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
8 oz. cream cheese, softened
1 pound confectioners' sugar
1 tsp. vanilla extract
Grated zest of 1/2 orange
1-2 tbsp. finely ground walnuts
Preheat oven to 350 degrees F/180 degrees C. Grease and flour 3 round 8-inch cake pans.
Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes.
Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon.
One by one, fold in carrots, pineapple, walnuts and raisins.
Divide batter between the 3 prepared cake pans. Bake in preheated oven for 40-45 minutes, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean.
Let cakes cool in pans for 5 minutes. Turn out onto rack to cool completely. When cakes are cool, prepare frosting.
To Prepare Frosting:
Combine butter, cream cheese, sugar and vanilla. Beat until smooth. Frost between the layers, top and sides.
Sprinkle grated orange zest and finely ground walnuts over top of cake.
Makes 1 (3-layer 8-inch) cake, 10-12 servings.
Date: February 1, 2002