amazing carrot cake - for bonnie

here it is. the carrot cake of all carrot cakes. and like i said, i know carrot cake. i wish i could take credit for it, but i can't. and there's almost enough healthy things in it that you could claim it for a healthy snack. but not when you add the cream cheese icing.

and you have to add the cream cheese icing.

and i know that it's a huge recipe, but don't half it. you will regret it. in fact i've been known to double this recipe. and i know the extra step in the beginning is well, an extra step, but please don't skip it. it's the je nes se quois of this carrot cake.

you're welcome.

• 6 cups grated carrot (about 6 medium carrots)
• 1 cup brown sugar, lightly packed
• 1 cup raisins
• 4 eggs
• 1 + 1/2 cup white sugar
• 1 cup oil (i use canola)
• 2 tsp pure vanilla
  
• 1 small can of crushed pineapple, drained
• 3 cups flour
• 1 + 1/2 tsp baking soda
• 1 tap salt
• 4 tsp cinnamon (or more!)
• 1 cup walnuts

in a bowl, combine the grated carrots and brown sugar. set aside to soak (marinate if you will) for at least one hour. stir it once or twice while the carrots soak.

in a large bowl, lightly beat the eggs and add the white sugar, oil and vanilla gradually while mixing well. then fold in the pineapple and raisins.

in a separate bowl, combine the flour, baking soda, salt, and cinnamon.

gradually, add the dry ingreidents to the wet. combine well and then fold in the carrots and finally, fold the walnuts into the batter.

pour into pans and bake at 350 degrees. 45-50 min for cakes and 25-30 min for cupcakes.

i got this many cupcakes

and these beauties from one batch. into the freezer go the muffins!

and we feast on this!

and while i anticipate your thank yous for the cake recipe, i can only apologize in advance for the icing recipe. it is disgustingly unhealthy and wholly designed to add inches to your waist.

so for that i'm sorry. but i dare you not to make it.

i'll just leave this with you and you can do with it what you will.

regretfully amazing cream cheese icing

• 2 - 8oz bars of cream cheese, softened
• 1/2 cup butter, softened
• 2 cups icing sugar
• 1 tsp pure vanilla

whip the cream cheese and butter together. then sift the sugar (if you really want to, i'm a geek, so i do) and add it to the cheese mixture. stir in the vanilla.

voila. so simple you have to make it. and both the cupcakes and the icing (together or separate) freeze very well.

and i'm going to update this post with much better photos next time i make this.