Decadent Carrot Cake
Who doesn't like carrot cake? This one is sure to please
- Prep: 20 min
- Cooking: 55 min - 1 h
- Refrigeration: 45 min
Ingredients
- Cake
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) ground cinnamon
- 1/4 tsp (1 mL) ground allspice
- 1 cup (250 mL) melted butter
- 2 cups (500 mL) sugar
- 4 eggs
- 1/4 cup (60 mL) orange flavored liqueur or orange juice
- 4 cups (1 L) lightly packed grated carrots
- 1 cup (250 mL) raisins
- Frosting
- 8 oz (250 g) 2 pkgs Canadian Cream Cheese brick style softened
- 1/4 cup (60 mL) softened butter
- 4 cups (1 L) icing sugar
- Pecan halves (optional)
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Preparation
Cake:
Preheat oven to 350 °F (180 °C). Butter a 9 x 13-inch (23 x 33 cm) baking pan and line bottom of pan with parchment paper.
Combine flour, baking powder, salt, cinnamon and allspice. Beat butter with sugar in a large mixing bowl. Add eggs, one at a time, and beat well. Stir in the liqueur. Add the flour mixture in two additions, beating after each addition. Stir in carrots and raisins. Scrape batter into pan and bake for 55 to 60 minutes or until cake pulls away from the sides of the pan and bounces back when lightly touched. Cool for 10 minutes in pan. Turn out and cool completely on rack.
Frosting:
Beat Cream cheese until very smooth. Add butter and beat well. Beat in icing sugar until well combined. Refrigerate for at least 45 minutes. Smooth chilled frosting over cake. Garnish with pecan halves, if desired.
