Recipe
26 mins
Dessert
American
– all purpose flour – 1 tsp salt – 1 1/2 tsp baking soda – 1 tsp baking powder – 2 tsp ground cinnamons - Tap to see more ...
Place a skillet over medium-low heat. Add the nuts and spread them in a single layer. Cook stirring occasionally for about 3-8 minutes. Once they’re brown and fragrant remove the pecans and set to the side to cool.
– In a large bowl, sift together flour, the cinnamon, cloves, nutmeg, ginger, salt, baking powder, and baking soda. Whisk together. – In another large bowl, beat the granulated sugar, and butter with an electric mixer on medium speed just combined. Add the vegetable oil then the eggs one at a time. Beat until combined. To the batter, add the carrots, pineapple, raisins and toasted pecans.
– Pour half of the cake batter into one of the prepared pans and the remaining into the other pan. – Bake until a fork inserted in the center of a cake comes out clean with barely any crumbs. Cool.
– Remove the cakes from the pans and wrap them in plastic wrap then place each into a ziploc bag and refrigerate for about an hour. – Make the frosting: In a large bowl, beat together the softened cream cheese, butter and vanilla extract.
– Add the powdered sugar, beating on low speed until combined then beat on medium high speed until the icing is smooth and creamy. – Assemble the cake. Smooth the frosting to edges. Then top with the last layer. Finish frosting the top and the sides.
So good!
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