Sunday, September 2, 2012

Laverna's Amazing Carrot Cake With Cream Cheese Frosting

Some of the best recipes come from special people in our lives. This one is no exception.

Laverna was a special lady in our church and in our community.  We have fond memories of Laverna every year when we enjoy this special recipe on my husband's birthday. Carrot cake is his favorite, and no other recipe will do.

 Laverna's Amazing Carrot Cake
 2 cups all-purpose flour (gluten free if needed, I suggest Pamela's Gluten Free Baking & Pancake Mix)
 1 tsp baking soda
 1 tsp baking powder
 1 tsp cinnamon
 4 eggs
 3 cups grated carrots
 2 cups sugar
1/2 cup canola oil
 8 oz can crushed pineapple
 1 cup raisins
 8 oz package cream cheese, softened (soy cream cheese may be substituted)
 1 lb package powdered sugar
 1/2 cup butter, softened (dairy free if needed)
 2 tsp vanilla
 1 cup chopped walnuts

Preheat oven to 350. Prepare 9"x13"cake pan (bottom only) with non stick cooking spray.
In a small mixing bowl add:
Flour, baking soda, baking powder, and cinnamon. Mix well.

In a large mixing bowl add:
Oil and sugar, mix well. Add eggs and mix well.
Add grated carrots and pineapple, mix well. Add flour mixture and mix until well combined, stir in raisins.

Pour into prepared cake pan. Mixture will be kind of bubbly, this is ok.

Bake for 50-60 minutes.
Remove from oven and cool completely on wire rack before frosting.

Cream Cheese Frosting
In a medium size mixing bowl combine cream cheese and butter. Add powdered sugar and vanilla. Mix well. Add walnuts, continue to mix until a nice creamy consistency.
Spread over cooled cake.

Serve some up and enjoy!  Oh....and don't forget the ice-cream.

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