Twice Baked Potato Casserole

Carrot Cake with Cream Cheese Frosting

Ingredients

    Cake
  • 2 cups sugar
  • 1½ cups vegetable oil
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. TRK Highland Harvested Saigon Cinnamon
  • ¼ tsp. TRK East/West Indies Nutmeg
  • 3 cups finely grated peeled carrots (about 1 pound)
  • ½ cup chopped walnuts
  • ½ cup raisins
    • Frosting:
  • 4 cups powdered sugar
  • 1 (8 oz.) package cream cheese, room temperature
  • ½ cup (1 stick) butter, room temperature
  • 1 tsp. TRK Vanilla Extract, plus more to taste

Preparation

    For cake:
  • 1. Preheat oven to 325°F. Lightly grease two 9-inch-diameter cake pans with 1½-inch-high sides. Line bottom of pans with wax paper and lightly grease.
  • 2. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition.
  • 3. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.
  • 4. Stir in carrots, chopped walnuts and raisins.
  • 5. Pour batter into prepared pans, dividing equally.
  • 6. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
    • For frosting:
  • 1. Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  • 2. Place one cake layer on platter. Spread with frosting. Top with other cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake.
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