Ingredients
- 4 eggs
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 2 cups grated carrots
- 2 teaspoons vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup golden raisins
- 3/4 cup walnuts, lightly chopped
- 3/4 cup medjool dates, chopped
- 2 package (8 ounces) cream cheese, softened
- 4 tablespoons cream,
- 2 teaspoon vanilla extract
- 6 cups powdered sugar
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven to 375 °F.
- Grease two 9-inch cake pans and line the bottoms with parchment paper.
- In a mixing bowl, beat together eggs, oil, sugar,grated carrots and vanilla. Sift together the flour, baking soda, baking powder, salt, and spices; gradually add to carrot mixture and beat to blend well. Fold in chopped nuts, raisins and dates.
- Divide equally between the two cake pans. Bake for about 55 to 65 minutes. A wooden pick inserted in center should come out clean.
- In the meantime, in a clean mixing bowl, whip cream cheese with cream and vanilla; gradually add sugar, beating until smooth and can easily be spread.
- When the cake is done baking, remove from oven and let cool 10 minutes. Remove cake from pans and let cool completely before frosting.
- Frost cakes. Sprinkle top with chopped walnuts.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert Cake
- Cuisine: American Recipes