Carrot Cake

Image by hullam via Flickr

    Some of my friends have been great in my quest for recipes, sending me all kinds of ideas. My friend Karen sent me her carrot cake recipe that was in Evansville Living Magazine last year. Talk about serious yum. I haven't had the chance to try it yet, but wanted to share so that other could give it a go.

Carrot Cake

2 cups flour

2 cups sugar

3 cups fresh grated/shredded carrots

2 tsp. baking soda

1 tsp. nutmeg

5 tsp. cinnamon

1-1/2 cups oil

4 eggs

1-8 oz. pkg. softened cream cheese

2 cups golden raisins

6 oz. chopped walnuts

Combine flour, sugar, salt, soda and spices. Add eggs and oil. Blend in cream cheese. Slowly add carrots, raisins and nuts. Bake in 350 degree oven about 50-60 minutes until a toothpick comes out clean.

Cream Cheese Frosting

1-8 oz. pkg. softened cream cheese

1/4 cup butter

1 pound powdered sugar

1 tsp. vanilla

dash of salt

2 or 3 tsp. milk

Beat cream cheese and butter until creamy. Add vanilla, salt and sugar. Mix in milk until spreadable. Frost cool cake.

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