The Best Carrot Cake EVER!

Birthday Carrot Cake

Looks good doesn’t it? 

Go ahead smell it.

It smell delicious….Oh wait, I forgot we do not have smell-a-vision yet.  You would think with the advances in technology we would have smell-a-vision by now.  It would come in handy in the food blogging community. 
Examine this cake closely, look at all the goodies and hidden treasures in this slice of carrot cake.  Do you see the raisins, pineapple and pecans….Mmmmmm and carrot of course.  Anyways this is the most fabulous carrot cake ever….well I think so.   
This cake is a special occasion cake, it is Hubby’s birthday today.  YEAH!  Carrot cake is Hubby’s favorite, he loves the cream cheese frosting.   I surprised Hubby at the office with cake, milk, balloons and Go Diego plates and cups, just because I thought it would be funny.
This cake rocked and I got many Oooooohs and Aaaaaaahs from his co-workers and the birthday boy loved it too.   Trust me this cake is so good and moist you will be making it all the time.  Your eye sight will improve, you skin will develop a healthy orange glow, your mid section with get all squishy and make you all that much more huggable.  Ok so the Pillsbury Dough Boy part isn’t great, but the cake is stinking delicious.

Birthday Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 tsp nutmeg
1 3/4 cups white sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup rasins
1 cup chopped pecans
1 (8 ounce) can crushed pineapple, drained

2 (8 ounce) package cream cheese
1/2 cup butter, softened
1 1/2 cups confectioners’ sugar
1 cup pecans chopped (optional, for garnish)

Pre-heat oven to 350 degrees.  Grease and flour 2 9 inch round pans.

Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon. Make a well in the center and add sugar, oil, apple sauce, eggs and vanilla. Mix with wooden spoon until smooth. (DO NOT USE ELECTRIC MIXER) Stir in carrots, pecans, rasins and pineapple.

Split evenly between both 9 inch pans. Bake at 350 degrees for about 35 minutes. Don’t panic, the center will sink a little. Allow to cool.

To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Sooooooo YUM-E!

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Tagged as: cake, carrot, carrot cake, cream cheese frosting, pecans, pineapple, rasins