5 large eggs, beaten
2 cups granulated sugar
1 1/2 cups vegetable oil
3 cups self-rising flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup golden raisins or sultanas
3 cups finely grated carrots
1/2 cup crushed pineapple
1 cup chopped walnuts
Carrot Cake Frosting (see recipe below)
1. Preheat oven to 350 degrees F/180 degrees C. Lightly grease 2 (9-inch) round cake pans and line pans with parchment paper. Lightly grease parchment paper.
2. Blend eggs, sugar and oil. Sift flour, baking soda, nutmeg, cinnamon and salt. Add to egg mixture. Fold in raisins, carrots, chopped walnuts and crushed pineapple.
3. Pour batter into prepared cakes pans.
4. Bake in preheated oven for 40 to 45 minutes. Check for doneness with wooden toothpick or skewer. If skewer comes out clean, with no crumbs on it, the cake is done. Let cakes cool in pans for 10 minutes, then invert onto cooling rack and let cool completely. Fill and frost with Cream Cheese Frosting when cool.
Makes 12 servings.
Cream Cheese Frosting
1 pound (16 oz./453g) confectioners' sugar
1 (8 oz.) package cream cheese, softened
1/2 cup (1 stick/4 oz./113g) butter, softened
2 teaspoons vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer until smooth. Spread between the cake layers and over top of cake. Garnish top of cake with walnut halves.
Date: June 15, 2007