Arianna’s Gourmet Café Carrot Cake
“Here is a recipe that is a favorite of our own Tom Gavin from Arianna’s Gourmet Café in West Chester. The team at Arianna’s Gourmet Cafe always provide our tour goers for the DAY with a wonderful picnic lunch. You may also stop by their restaurant for something delicious.”
Arianna’s Gourmet Café Carrot Cake
For the Carrot Cake:
1 ¼ cup corn oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups grated carrots (approximately 1 lb. bag)
1 cup raisins
1 cup chopped pecans
Cream Cheese Frosting:
8 oz soft unsalted butter
8 oz soft cream cheese
1 (1 pound) box powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°. Spray three 9-inch round cake pans with non-stock cooking spray.
In a large bowl, whisk together the corn oil and sugar.
Sift together the flour, cinnamon, baking powder, baking soda and salt.
Sift half the dry ingredients into the sugar-oil mixture and blend. Alternatively sift in the rest of the dry ingredients while adding the eggs one by one. Combine well.
Add the carrots. Pour, dividing between the 3 pans.
Sprinkle each layer with the raisins and pecans.
Bake for approximately 16 minutes, until cake springs back when touched.
Cool pans on rack.
To make the Cream Cheese Frosting:
Mix all ingredients and spread between layers and on top and sides.
Enjoy!