Carrot Cake recipes

2 1/2 cups All-purpose flour
1 tb Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar — packed
1 cup sugar
1 1/2 cup Butter — softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple — drained
1 cup raisins — (6-oz.)
1 cup chopped walnuts — (4-oz.)
ICING:
16 oz Cream cheese — softened
1/2 cup butter — softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners’ sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

PREPARE ICING: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.