I first made this very indulgent carrot cake for my boyfriend's birthday. It was so delicious that I made another one the next day! I had downloaded several recipes from the internet, all of which were remarkably similar, then I just chose the one with the most carrots & least flour. The icing recipe was chosen for simplicity. Between the whole wheat flour, the carrots, and the raisins, this cake provides plenty of fiber and sounds like punishment rather than a pleasure. What makes it delux, though, is the the butter cream icing and TWO cups of nuts. Believe me; it's rich and delicious.
Although I use whole wheat pastry flour (with great results!), this was my own variation, and you can simply use all-purpose flour.
You can add flavors (i.e. orange extract) to the icing for extra richness.
3 cups grated carrots (a little more doesn't hurt)
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup nuts (pecans or walnuts) (optional)
1 cup raisins (optional)
1/2 cup butter (1 stick)
8 ounces cream cheese (1 box)
4 cups confectioners' sugar (1 box)
1 teaspoon vanilla extract
1 cup chopped nuts (pecans or walnuts) (optional)
Preheat oven to 350 degrees.
Clean & grate carrots.
Lightly roast nuts in the oven if desired, then chop.
Mix all cake ingredients together.
Pour into greased & floured pan. (Rounds, tube, bundt or sheet.)
Bake at 350 degrees for 45 minutes for 9" rounds to over one hour for bundt or loaf.
Alow to cool before removing from the pan.
Cool cake completely before frosting.
Soften butter to room temperature.
Soften cream cheese completely. Possibly warm it to over room temperature.
Completely cream together cheese & butter.
Add other ingredients except nuts.
Cool slightly then ice the cake.
Stick nuts to outside of frosted cake if desired.