March 28, 2009 My grandma passed away.   One of my lifelong childhood memories is of my grandma’s carrot cake. She would make this on special occasions, for Easter she’d have it decorated with Jelly Bean eggs.  When my grandma decided to retire from baking after 80 odd years of baking for her family (she earned it!), I was given her bundt pan that she used for making this cake. This cake is probably the one recipe where I LOVE the raisins. Generally I don’t like them, but in this cake, they are fantastic.   So in memory of my grandma I’m posting this recipe.

Cake

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1.5 tsp baking soda

pinch nutmeg

_____

2 cups sugar

1.5 cups vegetable oil

4 eggs beaten

2 cups fine grated carrots (about 6-7)

1 cup crushed drained pineapple

1 cup seedless raisins (soak for 10min in the reserved pineapple juice)

0.5 cup walnuts

Icing

0.5 cup butter

1 tsp vanilla

250g package cream cheese

3 cups icing sugar

Combine the first six ingredients in a large bowl. Stir in the sugar, oil and beaten eggs. Mix well. Blend in the grated carrots, pineapple, walnuts and drained raisins.  Pour into a well greased and floured 9×13 inch glass pan (or my grandmother’s bunt pan).  Bake at 350 degrees F for 45-55 minutes (timing will depend on the type of pan used).  To test for done-ness, use the toothpick test.  Cool on a rack.  For the icing, beat the butter, then add the cream cheese and vanilla.  Gradually add the icing sugar.  Ice the cooled cake and refrigerate the cake and take out thirty minutes before serving.