The Finished Dish

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[lt_recipe name=”Aunt Hattie’s Carrot Cake” servings=”10″ summary=”This is my Aunt Hattie’s Carrot Cake from 1948. It’s moist and delicous. I have very fond memories of going to her house when I was young and watching her cook. I wish I had more of her recipes.” print=”yes” ingredients=”3 cups flour, sifted;2 tsp baking soda;2 tsp baking powder;2 tsp cinnamon;;<br />2 cups sugar;4 eggs;2 cups grated carrots;1 cup crushed pineapple, drained well;1 1/2 cup vegetable oil;1/2 cup chopped walnuts, small chop;1/4 cup raisins;;<br /><br />Frosting;12 oz Cream Cheese, softened;6 Tblsps butter, softened;1 1/2 tsp vanilla;24 oz powdered sugar” ]Preheat the oven to 350 degrees F. ;;Grease and flour two round 8 inch cake pans. Line the bottom with parchment paper.;;In a large bowl, sift the flour, baking soda, baking powder and cinnamon together and set aside. Reserve 1 Tblsp of flour.;;Combine the sugar and eggs in a large bowl. Mix well on medium speed.;;Add the grated carrots and drained crushed pineapple and mix well.;;Reduce the speed to low and gradually pour in the vegetable oil. ;;Add the sifted flour mixture to the wet ingredients, 1/3 at a time. Once incorporated, stop. Do not overmix.;;In a small bowl, toss the raisins with the remaining flour. ;;Fold the raisins and walnuts into the batter with a spatula.;;Divide the cake batter evenly between the two cake pans. Smooth the tops.;;Bake for 25 to 30 minutes or cake is done when a toothpick inserted in the center comes out clean.;;Cool the cakes on a wire rack for 15 to 20 minutes or until the cake is cool to the touch. Do not frost the cake when warm.;;Frosting:  Beat the softened cream cheese, butter and vanilla in a large bowl with a mixer until blended.  Add sugar gradually, beating after each addition until blended and smooth.;;To Assemble:Place one cake round upside down on a stand or carboard cake round.;Spread some frosting on top of this layer.;Add the second layer upside down (flat side up).;Frost the top and side of cake as a crumb coat.  Refrigerate for at least 1 hour.  Remove from refrigerator and frost.  Piping around the top and bottom edge and adding a piped carrot on the top makes for a nice presentation.[/lt_recipe]