Ingredients
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 cup oil
- 1/2 to 3/4 cup honey
- 3 eggs
- 1 (20-ounce) can crushed pineapple, drained
- 2 cups carrots, grated (about 2 large carrots)
- 1 cup coconut, shredded
- 1/2 cup walnuts
- 1/2 to 1 cup raisins
- 2 (8-ounce) packages softened cream cheese, cut into cubes
- 1/2 cup softened butter, cut into cubes
- 1 to 2 teaspoons vanilla extract
- 1 cup powdered sugar, sifted
- lemon juice, to taste
Chef notes
This cake is incredibly moist with plenty of personality. Plump raisins, crunchy bits of walnut and flecks of slightly chewy coconut are abundant in every bite. It can be made with any kind of cream cheese frosting but some lemon juice really helps brighten the flavor. It earned its nickname from Carolyn's daughter, Elizabeth, after her father requested mom's signature carrot cake for his birthday, despite being divorced for 25 years.
Preparation
For the Carrot Cake:
1.Preheat oven to 350 F.
2.Grease and flour two cake pans.
3.Combine flour, cinnamon and baking soda in a medium bowl.
4.Combine oil, honey, eggs and drained pineapple in a large bowl.
5.Mix dry ingredients, plus carrots, coconut, walnuts and raisins together into the wet ingredients until well-combined.
6.Pour into cake pans and bake for 45 minutes.
For the Cream Cheese Frosting:
1.In a bowl, beat cream cheese and butter until smooth, about 1 minute.
2.Add vanilla, then slowly incorporate powdered sugar. Scrape down the sides of the bowl frequently to prevent lumps.
3.Once smooth, taste and adjust as needed with lemon juice.
