Carrot Cake with Optional Cream Cheese Frosting

(Shared recipe submitted by Chris.)

Chris writes: "My father asked me to pass along two of his favorite recipes. In this recipe, you may add more or less cinnamon, raisins, walnuts, sugar and/or vanilla to suit your taste."

Ingredients

• 3/4 pound carrots (3 cups, shredded)
• 1/2 cup coarsely chopped walnuts
• 3 cups all-purpose flour
• 1 cup raisins (can use less if desired)
• 2 teaspoons baking soda
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1-1/4 cups corn or other oil
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 4 large eggs
• Cream Cheese Frosting (optional, see recipe below)

Onto a piece of waxed paper, sift together flour, baking soda, baking powder, cinnamon and salt. Place walnuts and raisins in a mixing bowl; sprinkle on 2 tablespoons of the flour mixture and mix to coat. Wash carrots (I do not peel them); dry; shred and set aside. In a mixing bowl, beat together sugar, oil and vanilla. Beat in eggs, one at a time. Stir in about 1/3 of the flour mixture, then 1/3 of the carrots, continuing until all is mixed in, mixing thoroughly between additions. Stir in the flour coated raisins and walnuts. Bake in a greased 10-inch tube pan in a preheated 350° F oven for 1-1/4 hours or until top springs back when lightly touched. Cool on a cake rack at least 15 minutes. Remove from pan, cool completely and spread with frosting, if desired.

Cream Cheese Frosting

• 1 package (3 ounces) cream cheese, room temperature
• 2 tablespoons light corn syrup
• 2-1/4 cups sifted confectioners' (powdered) sugar
• 1/2 teaspoon vanilla

In a mixing bowl, blend together the cream cheese and corn syrup. Gradually stir in the sugar and vanilla. Spread on top of carrot cake.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.