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Best Carrot Cake

After a bite of this cake, you'll be on cloud nine. It is a wonderful recipe and love to serve it to friends and family.—Geri Frahm, Gretna, Nebraska

16 ServingsPrep: 35 min. Bake: 1 hour + cooling

Ingredients

1-1/2 cups sugar
1/2 cup packed brown sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Directions

In a large bowl, beat the sugars, oil, eggs and vanilla until well
blended. Combine the flour, baking powder, cinnamon, salt and baking
soda; gradually beat into sugar mixture until blended. Stir in the
carrots, pineapple, raisins and walnuts.

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Best Carrot Cake (continued)

Directions (continued)

Transfer to a greased 10-in. fluted tube pan. Bake at 350° for
60-70 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to wire rack
to cool completely.
For frosting, in a large bowl, beat cream cheese, butter and vanilla
until fluffy. Beat in confectioners' sugar until smooth. Frost cake.
Store in the refrigerator. Yield: 16 servings.

Nutrition Facts: 1 slice equals 621 calories, 32 g fat (6 g saturated fat), 55 mg cholesterol, 235 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.