Rashelle's Famous Carrot Cake Traditional

 

RaShelle's Famous "Secret " Carrot Cake

We were at a Birthday party by the pool in Carlsbad and RaShelle brought this "Famous" Cake. I don't normally take a piece of cake but she said I had to try it. YUM! 

I had to beg her for the recipe for years. It wasn't until I moved back to MN that she shared it with me (stinker). 

Here it is, she swears it's the baby food carrots that makes this super moist. I'd agree.

Serves 10 to 12. 

Ingredients: 

Cake

• 4 eggs
• 2 cups sugar
• 10 ounces strained baby food carrots
• 1 cup vegetable oil
• 1 cup crushed pineapple, juice drained and reserved. 
• 2 cups flour
• 2 teaspoons cinnamon 
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 cup chopped walnuts

Cream cheese frosting 

• 8 ounces cream cheese
• 4 tablespoons softened butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1 to 2 tablespoons of milk (if needed) 
• chopped walnuts for garnish (optional)

Instructions: 

Cake: 

• Preheat the oven to 350
• Beat eggs, vanilla and sugar until well combined. 
• Add reserved pineapple, pineapple juice.
• Then add in the cinnamon, baking soda, and salt, stir well.
• Stir in the raisins and walnuts. 
• Pour batter into a lightly greased, 9 by 13 inch pan
• Bake for 50 minutes
• Cool completely on a wire rack

Prepare the frosting: 

• Mixed together all ingredients, until blended, 
• If mixture appears too thick, thin it out with milk.  
• Spread frosting, liberally, on top of cooled cake and garnish with chopped walnuts, if desired.

Notes:

• This recipe is super moist. Keep the left overs in the refrigerator for several days due to the cream cheese frosting. 

• Source:  not sure, Rashelle Garton makes this for get togethers and sent me a picture from a cookbook.