When the leaves on the trees start falling, remember that after a day of raking, there’s nothing better than going inside and catching those yummy smells wafting from the kitchen. Someone has been baking and hopefully it will be this wonderful Old-fashioned Carrot & Raisin Spice Cake.
1 can evaporated milk
2 ½ cups all-purpose flour
¾ cup granulated sugar
1 ½ cups shredded carrots
1 cup raisins
½ cup light brown sugar, packed
½ cup dark brown sugar, packed
2/3 cup shortening
1 tsp baking soda
1 tsp baking powder
1 tsp salt
¾ tsp ground cinnamon
¾ tsp ground allspice
½ tsp ground cloves
½ tsp ground nutmeg
Cream Cheese Frosting (recipe below)
Heat the oven to 350 degrees. Grease and flour a 13 x 9 x 2 inch pan and set aside. Take 1 can of evaporated milk and mix in all the dry ingredients except the flour. Add the 3 eggs, carrots and raisins. Beat on low speed until all ingredients are thoroughly mixed. Be sure to continually scrape the sides of the bowl. Gradually add flour and beat on high for about 3 minutes. Pour into pan.
Bake for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack. When completely cooled, frost with Cream Cheese Frosting. Serve with a cold glass of milk.
Cream Cheese Frosting:
1 package of cream cheese (8 ounces), softened
1 tbsp milk
1 tsp vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in a bowl on low speed. Add the powdered sugar, one cup at a time, until smooth. Be sure that the mixture is spreadable. Makes enough frosting for one 13 x 9 x 2 inch cake. Refrigerate any leftovers.
Use two 8-inch cake pans and bake for approximately 40-45 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool for approximately 10 minutes and then remove from the pans and cool completely on a wire rack.
Source: This recipe for Old-fashioned Carrot & Raisin Spice Cake has been thoroughly tested and enjoyed by this writer’s family.