Aunt Hattie’s Carrot Cake

Directions

• 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.