Ultimate Carrot Cake

This is the ultimate carrot cake! The sweetness of the carrots, the warmth of the cinnamon and ginger wrapped in a cream cheese frosting with the combination of the pecans makes for a complexity of flavors like no other cake.

I always try to bake whatever kind of cake David wants for his birthday. Usually, his number one cake of choice is Carrot Cake. I found a really good carrot cake recipe last year and used the same one again this year. It’s hard to bake during the work week, so I waited until Sunday to make him his cake. He was a little impatient, but he finally got his cake.

Here’s how I made the Ultimate Carrot Cake:

Ingredients

• The Cake
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 4 extra-large eggs at room temperature
• 1 ½ cups sugar
• 1 cup canola oil
• ½ cup buttermilk
• ⅔ cups firmly packed brown sugar
• 2 teaspoons pure vanilla extract
• ½ cup crushed pineapple drained
• 1 pound finely grated carrots
• 1 cup chopped pecans
• 1 cup golden raisins optional
• Cream Cheese Frosting
• 16 ounces cream cheese softened
• 4 ounces unsalted butter 1 stick, softened
• 2 teaspoons pure vanilla extract
• 1 teaspoon orange extract
• 3 to 4 cups confectioners’ sugar to taste

Instructions

1. The Cake
2. ​Preheat oven to 350 degrees F.
3. Prepare two 9-inch cake pans by lightly coating with butter and dusting them with flour.
4. Sieve the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg together in a bowl. Set aside.
5. ............................................

for full recipes please see : www.themountainkitchen.com

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