Yackulic Carrot Cake

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups flour (whole wheat if ok to use here)
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 2/3 cup canola oil (or the like)
• 3 eggs
• 2 teaspoons vanilla extract
• 6 carrots (or less)
• 1 cup walnuts, chopped
• 2/3 cup raisins
• 3/4 cup canned crushed pineapple (drained)
• 4 ounces cream cheese, room temperature
• 3 tablespoons unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 lemon (juiced)

Recipe

• 1 preheat the oven to 350°f grease a 13x9 inch cake pan with oil.
• 2 grate the carrots. steam in steamer until soft, then cool.
• 3 beat the eggs, then add the sugar, oil and vanilla and beat further.
• 4 sift together the flour, baking soda and cinnamon and add to the wet ingredients.
• 5 add the cooled carrots, walnuts, raisins and pinepple.
• 6 pour the batter into the prepared pan. place the pan on the middle rack of the oven and bake until the cake springs back at the touch of your finger, ~ 1 hour.
• 7 cool the cake for at least one hour before frosting.
• 8 to make the frosting, cream the cream cheese and butter together in a bowl.
• 9 slowly beat in the powdered sugar and continue beating until there are no lumps. stir in the vanilla and lemon juice.