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Zilinski

Kitchen

Carrot Cake with Allspice Icing

Image Credit to Vectorilla

Carrot cake is my favorite cake of all time, even more than chocolate cake. The only time a cake was superior to it was at my wedding. I ask for carrot cake on my birthday because it's the only day of the year I can really gorge on cake and it might as well be the best cake in the world. The icing recipe is from All Recipes as is the carrot cake recipe, which belonged to Brian D'amico's grandfather. I've used it for several years now when I make carrot cake, and it is so, so good!

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Ingredients for Cake

• 3 eggs
• ³⁄₄ c. buttermilk
• ³⁄₄ c. vegetable oil
• 1 ½ c. sugar
• 2 tsp vanilla
• 2 tsp cinnamon
• ¼ tsp salt
• 2 c. flour
• 2 tsp baking soda
• 2 c. shredded carrots
• 1 c. flaked coconut
• 1 c. chopped walnuts
• 8 oz crushed pineapple with juice
• 1 c. raisins

Ingredients for Icing

• 1 package cream cheese, softened
• ¹⁄₃ c. butter, softened
• ³⁄₄ tsp allspice
• 4 c. conf. sugar
• 1 tsp vanilla

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Directions

1. Preheat oven to 350F. Grease and flour 8x12 pan.
2. In a medium bowl, sift flour, soda, salt and cinnamon.
3. In a large bowl, mix eggs, milk, oil, sugar and vanilla. Add flour and mix well.
4. In medium bowl, combine carrot, coconut, walnut, pineapple, and raisins. Add to batter and fold in well.
5. Pour into pan, bake for an hour. Let chill before icing.
6. To make the icing, mix cream cheese, butter, vanilla and allspice. Gradually add the sugar. Can be stored in refrigerator until ready to use, but it's easier to spread at room temperature. You can add up to 2 TBS of milk to make it more spreadable.

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