Recipe: Jody's Carrot Cake with the Best Cream Cheese Frosting

Jody's Carrot Cake with the Best Cream Cheese Frosting
Rec.food.recipes/Eric Hunt

I sell these cakes to coffee shops. They keep well and are very tasty! The batter is very forgiving for a novice baker. The recipe calls for 3 (9x1-inch) layers, greased and floured, but also works very well in a greased and floured Bundt pan. Store the cake wrapped in plastic wrap, in the refrigerator. It'll keep for 7-10 days.

2 cups all purpose flour
1 Tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1 cup sugar
1 cup firmly packed brown sugar
4 large eggs
6 ounces carrots, finely grated (about 1 1/2 cups grated carrot)
1 (10 ounce) can crushed pineapple in its own juice, drained
1/2 cup mashed ripe banana
4 ounces raisins (about 3/4 cup)

Mix first four ingredients (the dry ones) together in a bowl. Set aside.

In another bowl whisk together the oil, sugar, brown sugar, and eggs until well blended. Mix in the dry ingredients. Add the remaining ingredients, and blend well. Transfer batter to 3 (9x1-inch) cake pans, greased, lined then greased and floured (or spray with Baker's Joy).

Bake at 350 degrees F. for about 35 minutes, or until a toothpick inserted into cake comes out clean. If using a Bundt pan, bake cake about 1 hour, or until toothpick inserted into cake comes out clean. Cool cakes on racks for 10 minutes, then remove from pans. Continue cooling on racks. When thoroughly cool, frost with The Best Cream Cheese Frosting.

The Best Cream Cheese Frosting
From The Cake Bible

9 ounces high-quality white chocolate, like Lindt or Tobler
12 ounces cream cheese, softened (use Philadelphia brand)
3/4 cup unsalted butter, softened
1 1/2 Tablespoons lemon juice

Break the chocolate into a dry Pyrex bowl. Microwave for 15 second intervals, stirring in between, until chocolate is melted. Set aside to cool thoroughly. In another bowl, beat the cream cheese until fluffy. Slowly beat in the cooled chocolate. Now slowly beat in the softened butter. Then add the lemon juice. Use to frost and fill carrot cake.