Tricia's Carrot Cake with Cream Cheese Frosting

Tricia is my pal. She was in my ward/congregation back in Southern California. And she makes the grandest carrot cake. She made it for a few church functions and my baby shower when Van was born. And I haven't had it since. I e-mailed Trish a few months ago and asked for the recipe. She responded and then I took about 6 months to actually make the dang thing. Finally I made it and we annihilated it.

This cake is delightfully moist. Of course that comes from the carrots, but pineapple as well. There is a slight hint of cinnamon and it pairs perfectly with the cream cheese frosting. Speaking of the cream cheese frosting, I approve of it. I normally don't approve of such cheese frivolities (remember how I am an imbecile and I don't like cheese?), but this frosting isn't too cheesy for my gusto. Maybe that has something to do with the 2 lbs of powdered sugar? Possibly.

Don't you love my cake plate? I know, me too.

With this cake comes The Great Raisin Debacle. The match up of Raisins In The Batter vs. No Raisins In The Batter. In one corner, we have the raisin haters. They would rather die a fiery death than have raisins in their cinnamon rolls. They dry heave at the sight of raisins dotting their oatmeal cookies. And in this cake, they wouldn't hear of something as insufferable as raisins.

In the other corner, we have the raisin supporters. Not only do they not mind raisins in their baked goods, they prefer them. They add them to muffins, cakes and cookies by the handful. They are often writing "MORE RAISINS!" on their grocery lists. They seek out the best of baked goods, with raisins as the reigning standard.

The real question is, where are you on this issue? What corner do you stand in? Raisin abolisher or raisins embracer?



For the cake:

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 3/4 cups sugar

1 1/4 cups vegetable oil

4 eggs
1/2 tsp pure vanilla extract

1 8 oz can crushed pineapple, drained

3 cups grated carrots

1 cup chopped walnuts, plus additional for garnish
1 cup raisins, optional

Set oven to 375 degrees. Spray two 9 inch round cake pans with non-stick spray and set aside.

In a medium bowl, combine flour, baking soda, salt and cinnamon. Whisk to combine and set aside. In a large bowl, combine sugar and vegetable oil and mix with a hand mixer until well combined. Add eggs and vanilla and mix. Add the flour mixture and mix until just combined. Stir in pineapple, carrots, walnuts and raisins, if using.

Evenly pour batter between both prepared pans. Bake for 40 minutes, or until an inserted toothpick comes out clean. Cool in pans for 15 minutes and then remove from pans and cool completely on cooling rack. Spread cooled cake with cream cheese frosting.

Yields 1 double layer 9 inch cake.

For the frosting:

2 8 0z packages cream cheese, softened

1 cup butter, softened

2 tsp pure vanilla extract

2 lbs powdered sugar

In a large bowl with a hand mixer, beat cream cheese, butter and vanilla. Once well combined, add powdered sugar.

Line a cake plate with strips of waxed paper or parchment paper. Set one 9 inch cake on top, being sure all plate surfaces are covered by paper. Spoon 1/4 of the frosting onto the cake and spread evenly with an off-set spatula or a butter knife. Top with other 9 inch cake. Spoon remaining frosting on top and spread, carefully spreading down and around the sides of the cakes. Gently remove paper from around the cake.

Yields enough frosting for a double layer 9 inch cake.

Rookie's Notes: I hope Trish doesn't hate me for changing a few things with her recipe. Her original recipe calls for 3/4 cup crushed pineapple. Instead, I bumped it up to 1 cup, which is an 8 oz can, so you don't have an extra 1/4 cup sitting in the fridge waiting to be used. I also added vanilla because I like my desserts filthy rich.

NOTE TO MY FAVORITE PERSON (that means you): I won't be posting for the next little while. I am moving and we all know that moving sucks away your life. So once I get back online, I will be back. Give me a week. Or so.