Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

(I talked about this recipe here)

for the cake:
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup brown sugar, packed
1 cup granulated sugar
1 1/2 cups unsalted butter, softened
3 large eggs
2 teaspoons vanilla
3 cups grated carrots
1/2 cupc rushed pineapple, drained
1 cup raisins (optional)
1 cup chopped walnuts (optional)

for the frosting:
16 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon lemon juice
2 teaspoons vanilla
3 cups powdered sugar

to make the cake:
Preheat oven to 350.
Grease and flour two 9-inch cake pans (alternatively, if you want to make a one-layer sheet cake, use one 9x13 pan).
In a large bowl, stir together flour, baking soda, salt, cinnamon and both kinds of sugar.
Add butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl. Add remaining eggs, one at a time, beating 30 seconds after each addition.
Add carrots, pineapple, raisins and walnuts (if using). Blend on low until thoroughly combined. Pour batter into prepared pan(s) and smooth the surface with a rubber spatula.
Bake in center of oven for 60 minutes, or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes. If you are making a two-layer cake, invert cakes onto a cooling rack and cool to room temperature. If you're making a sheet cake, simply cool in the pan.

to make the frosting:
With an electric mixer on medium speed, beat cream cheese and butter until smooth.
Add lemon juice and vanilla; beat until combined.
Add sugar gradually, mixing on low until smooth.

to assemble the cake:
For a two-layer cake: place one layer on a cake platter, and spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing.
For a sheet cake: spread frosting over the top. You may have some frosting left over!
Refrigerate 1 hour to set icing, regardless of cake style.

makes 16 servings
source: Mrs. Field's