The Ultimate Carrot Cake!

I am a Carrot Cake lover, it can't be just any carrot cake though. It has to be perfect. It can't be dry. It can't be soggy. I want to see the flippin' carrots...that IS why it's called "Carrot Cake", am I right? I tweaked this recipe until it is seriously a piece of perfection.

Personally, I am not into "commercial" holidays, it's just not my deal. Flowers die. I can buy chocolate anytime. That weird stuffed animal will end up in my Goodwill donation pile... 

And then there is  Mother's Day.  That my friends IS my deal.  That is my morning, noon, and night. I got sliced and diced 3 times in 3 years... I want some Carrot Cake, dang it. 

As a Mother it's so easy to focus on all the things that you aren't doing. Heck, in one day I think I am doing awesome and then 2 hours later I am a wreck and ready to call an exorcist. Being a Mom is no joke, it is the hardest, yet most rewarding thing I have ever done. One time a year there is a day dedicated to recognizing how utterly amazing we are. So sit back and enjoy it, you deserve it. I'll be smooching on my kids and eating cake. 

Cake Ingredients:

6 Cups Grated Carrots

1 Cup brown sugar

1 Cup raisins

4 eggs

1 1/2 Cup white sugar

1/2 Cup Vegetable Oil

1/2 Cup Apple Sauce (Cinnamon or Plain)

2 1/2 TSP Vanilla Extract 

1 Cup Crushed Pineapple, drained (save 2-3 TBSP of juice)

3 Cups All Purpose Flour

1 1/2 TSP Baking Soda

1/2 TSP Baking Powder

1 TSP Salt

2 TBSP Cinnamon

1/2 TSP All Spice

1/2 TSP Ginger

1/2 TSP Ground Cloves

1 Cup Walnuts

Directions:

***Note: You will need cheese cloth, and (2) 10" cake pans***

In a medium bowl, combine grated carrots and brown sugar. In another small bowl dump your 1 cup of raisins and cover with lukewarm water. This will make your raisins nice and plump. Allow both to sit for 60 minutes. Use cheese cloth to drain your carrots, this will keep your cake from being too soggy. Next drain your raisins and combine is medium bowl with carrots.

Preheat oven to 350 degrees. Grease and flour your cake pans.

In a large bowl, beat your eggs until light. Gradually stir in the white sugar, oil, apple sauce, and vanilla. Stir in the drained pineapple (use cheese cloth for draining these as well) plus the 2-3 saved juice. 

In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, all spice, ginger, and ground cloves. Stir into the wet mixture until absorbed. 

Next stir in the carrot mixture and the *walnuts (*optional- I don't put the walnuts in the actual cake, I like to have them on top of the frosting)

Pour evenly into your round pans.

Bake for 30-35 minutes. 

Allow your cakes to cool in pans for ten minutes, and then flip onto wire racks and let cool completely before frosting. 

Cream Cheese Frosting:

1/2 lb soft butter

(2) 8oz containers of cream cheese, also softened

2 lbs confectioners sugar

2 TSP Vanilla

Mix softened butter, cream cheese, and vanilla together in a mixer until nice and fluffy, slowly stir in powdered sugar. If the frosting is too stiff, stir in a tiny bit of milk until it is at your desired consistency.

Eat and enjoy!