This is a three-tiered cake – for special occasions. It is dark, moist and delicious. An oversized dessert with presence and pizazz studded with plump raisins and crunchy nuts. The gooey cream cheese icing adds lemony tang to the luscious cake. This recipe is from Karen Boulton, a former recipe tester, an expert at baking.
Cake:
1 cup coarsely chopped walnuts or hazelnuts
4 eggs
1 cup granulated sugar
1 cup dark brown sugar
1½ cups vegetable oil
2 cups all-purpose flour
2 tsp baking powder
1½ tsp baking soda
2 tsp cinnamon
1 tsp salt
2½ cups grated carrots (about 4 medium carrots)
1 cup unsweetened crushed canned pineapple, undrained
1 tsp vanilla extract
1 cup dark raisins
Cream Cheese Icing:
1 lb/500g cream cheese, at room temperature
½ cup butter, at room temperature
Grated rind of 1 lemon
2 tbsp fresh lemon juice
2 cups icing sugar, sifted
Preheat oven to 350F. Line the bottoms of three 9-inch/1.5 L cake pans with greased parchment paper.
Add walnuts to dry skillet over low heat. Cook, shaking at intervals, about 5 minutes or until aromatic.
Using electric mixer in a large bowl or a standing mixer, beat eggs until combined. Add sugars and oil. Beat until thickened and creamy.
Into separate bowl, sift flour, baking powder, baking soda, cinnamon and salt. Stir into egg mixture until blended. Stir in carrots, pineapple, toasted nuts, vanilla and raisins.
Divide batter evenly among prepared pans. Bake 30 to 40 minutes or until toothpick inserted in centre comes out clean. Let the cakes to cool on wire racks. Once cool, run a blunt knife around the edges of the cake. Carefully invert the cakes onto the rack, remove the parchment paper, then gently flip the cakes over.
Cream Cheese Icing:
Using electric mixer, beat cream cheese in large bowl until light and fluffy. Add butter, lemon rind and juice; beat until blended. Add icing sugar gradually; beat until smooth.
Spread thin layer of icing over two cake layers. Place on top of each other; place third layer on top. Spread remaining icing over top and sides of cake.
Makes 12 to 16 servings.