Aunt Hattie's Carrot Cake
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.
- 3 cups flour, sifted
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
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
- 12 oz Cream Cheese, softened
- 6 Tblsps butter, softened
- 1 1/2 tsp vanilla
- 24 oz powdered sugar
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 Grease and flour two round 8 inch cake pans. Line the bottom with parchment paper.
- Step 3 In a large bowl, sift the flour, baking soda, baking powder and cinnamon together and set aside. Reserve 1 Tblsp of flour.
- Step 4 Combine the sugar and eggs in a large bowl. Mix well on medium speed.
- Step 5 Add the grated carrots and drained crushed pineapple and mix well.
- Step 6 Reduce the speed to low and gradually pour in the vegetable oil.
- Step 7 Add the sifted flour mixture to the wet ingredients, 1/3 at a time. Once incorporated, stop. Do not overmix.
- Step 8 In a small bowl, toss the raisins with the remaining flour.
- Step 9 Fold the raisins and walnuts into the batter with a spatula.
- Step 10 Divide the cake batter evenly between the two cake pans. Smooth the tops.
- Step 11 Bake for 25 to 30 minutes or cake is done when a toothpick inserted in the center comes out clean.
- Step 12 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.
- Step 13 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.
- Step 14 To Assemble:Place one cake round upside down on a stand or carboard cake round.
- Step 15 Spread some frosting on top of this layer.
- Step 16 Add the second layer upside down (flat side up).
- Step 17 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.