Incred­i­ble Car­rot Cake Recipe

Use greased parch­ment paper to line cake pans if desired.

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 tbsp ground cin­na­mon
1 tsp salt
2½ cups grated car­rots (about 5 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.

But­ter and lightly dust with flour three 9-inch/1.5 L cake pans.

Add wal­nuts to dry skil­let over low heat. Cook, shak­ing at inter­vals, about 5 min. or until aromatic.

Using elec­tric mixer, in large bowl, beat eggs until com­bined. Add sug­ars and oil. Beat until light 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 min. or until tooth­pick inserted in cen­tre comes out clean. Cool 5 min. in pan. Invert onto wire racks. Cool completely.

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; 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.

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