Emily's Outrageous Carrot Cake

My maternal Grandmother, Emily, was not so much of a cook, but she really loved her sweets.

She was a very good baker.  (As talents go, hers was definitely as a seamstress.  She would make winter coats for us when we were children-and I am talking fancy coasts with trim work and pleats.  If I only still have one of them.)

The cake below is adapted from her recipe.  I make it every year for Easter dinner. 

Carrot Cake

Preheat 350 degrees

Prepare 2 8" round cake pans

1 1/3 c flour

1 c sugar

1 1/2 t baking powder

2 t. ground cinnamon

1/2 t ground cloves

1/2 t freshly grated nutmeg

1/2 t ground allspice

3/4 t salt

2/3 c vegetable oil

3 large eggs

1/1/2 grated carrots

1/c chopped walnuts or pecans

1 c raisins or currants

1/2 c crushed pineapple

1/2 c shredded coconut

Whisk in a  mixing bowl, all of the dry ingredients.

Add and beat at low speed, the vegetable oil and eggs.

Then add carrots. walnuts, raisins. pineapple and coconut.

Mix thoroughly. Pour evenly in to prepared pans. Bake 25 to 30 miuntes or until tester come out clean.   Cool 10 minutes then remove from pans and continue cooling on rack.

Frost with Cream Cheese Frosting.

Cream Cheese Frosting

12 oz cold cream cheese

8 oz unsalted butter (room temperature)

2 1/2 cups powdered sugar- sifted

1/4 t salt

Beat the cream cheese and butter  together until just blended.

Add 1 1/2 cups powdered sugar. Mix.  Then add additional 1/2 cup at a time. Until desired consistency.

Use to fill layer and ice exterior of cake.

Some people like to add vanilla along with the cream cheese and butter.  I don't care for the color or the frosting that way.  This frosting is also wonderful with grated orange or lemon zest on lemon cupcakes.