Union House Carrot Cake
2 large eggs
2 tablespoons vanilla extract
1 cup granulated sugar
1 cup packed brown sugar
1-1/4 cups vegetable oil
2 cups minus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda 1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon unsweetened cocoa powder
4 cups shredded carrots
1 cup dark raisins
1 1/2 cups walnuts chopped
Cream cheese frosting (see recipe)
Line three 9-inch cake pans with parchment paper. Preheat oven to 350
degrees.
In large bowl, beat eggs, vanilla and sugars. Add oil and mix until
combined.
In another bowl, combine dry ingredients, then gradually add to egg mixture.
Stir in carrots, raisins and nuts.
Divide batter among prepared pans. Bake in preheated oven 35 to 40 minutes
or until done.
While cakes bake, prepare cream cheese frosting.
When cake is done, remove from oven. Let cool in pans on rack 10 minutes,
then remove layers from pans and cool completely on rack. To assemble, frost between layers and on top and side of cake with cream cheese frosting.
Cream cheese frosting:
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
In medium bowl, whip together cream cheese, butter and vanilla until smooth.
Gradually add powdered sugar and whip until it becomes spreadable.