*A coordinator at the Manhattan Temple bragged about his carrot cake for months and we thought we would never taste it and that if we did it would be overrated – not so. He did bring it and it was amazing – delicious and flavorful. Truly worth the work.
INGREDIENTS
2 cups sugar (I used 1 cup honey instead)
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
1 1/2 cups coconut oil; (next time I might add 1/2 cup applesauce too)
4 eggs, beaten
3 cups raw carrots, grated
1 cup raisins
1 cup walnuts
1 can of crushed pineapple (cg: included juice this time, but I have also drained it)
INSTRUCTIONS
Whisk or beat wet ingredients; Mix dry ingredients;
Slowly whisk in the dry mix to the whisked wet ingredients.
Add carrots, nuts, raisins, pineapple.
Pour mixture in greased and floured pan.
Bake for 30 – 35 minutes. 350 degrees
NOTE: If you use beaters, do not beat too much because it will draw out the gluten which drys the cake.
CREAM CHEESE FROSTING: I adjust it each time.
Normally Two 8 oz packs softened cream cheese (I used 3 packs for this last cake)
2 to 3 cups powdered sugar.
Teaspoon vanilla (I used the inside seeds of two real vanilla beans)
Pinch salt
Whisk or beat cream cheese until it’s airy
Add sugar and beat 5 minutes
Add vanilla and salt
NOTE: America’s Test Kitchen says if whisk by hand, it will prevent a runny frosting.