Myrtlewood Carrot Cakecakes ----CAKE---- 2 1/2 cup flour 2 tablespoon baking soda 1/4 teaspoon salt 2 teaspoon cinnamon 1 cup brown sugar 1 cup sugar 1 1/2 cup butter, softened 3 large eggs 2 teaspoon vanilla 3 cup carrots, grated 1/2 cup pineapple, crushed & drain 1 cup raisins 1 cup walnuts, chopped ----ICING---- 16 oz cream cheese, softened 1/2 cup butter, softened 1 tablespoon lemon juice 2 teaspoon vanilla 3 cup confectioners' sugar Preheat oven to 350F. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing. |
