Truth be told, I don't much care for carrots on their own. Bake them into a cake however, with tons of gooey cream cheese frosting, and I can eat them all day long. Somehow I don't think this is quite what my mother had in mind when she said, "Eat your vegetables!" Serves 12
FOR THE CAKE 2 tablespoons unsalted butter, room temperature, for pans 2 cups all-purpose flour, plus more for pans 4 large eggs 2 cups sugar 1/4 cup vegetable oil 1 teaspoon pure vanilla extract 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon kosher salt 3 cups shredded carrots 1 cup raisins 1 cup chopped walnuts
FOR THE FROSTING 2 sticks unsalted butter, room temperature 2 (8-ounce) packages cream cheese, room temperature 1 1/2 teaspoons pure vanilla extract 1 pound confectioners' sugar, sifted
Directions Preheat the oven to 350°F.
Butter and flour two 9-inch cake rounds, or one 13x9x2-inch glass baking dish.
To make the cake, in the bowl of a freestanding mixer fitted with a paddle attachment or with a handheld electric mixer, mix together the eggs, sugar, vegetable oil, and vanilla.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir the dry ingredients into the wet and fold in the carrots, raisins, and walnuts by hand. Pour the batter into the prepared pan(s) and bake until a toothpick inserted in the middle comes out clean, 30 to 45 minutes. Let cool completely on a rack before removing from pan(s).
To make the frosting, cream together the butter and cream cheese in a medium bowl. Add the vanilla and confectioners' sugar and whip with an electric mixer until fluffy and smooth. When the cake is completely cool, slather the frosting all over the cake and cut into big chunks. My idea of heaven.
