Walnut Carrot Cake Recipe

Makes 8-12 slices

2 1/3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups or 3 sticks of softened butter

2 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs at room temperature

3 cups grated carrots

1 1/2 cups chopped walnuts

1/3 cup raisins

Cream Cheese Frosting:

1 package 8 ounces softened cream cheese

1/3 cup softened butter

2 1/2 icing sugar

1 tablespoon finely grated lemon zest

2 teaspoon fresh lemon juice walnut halves to decorate

1. Preheat the oven to 350 Fahrenheit degree. Butter and flour a 9-inch springform pan. Stir together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, cloves and salt in a large bowl.

2. Beat the butter, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs one at a time just until you blended after each addition.

2. With mixer at low speed, gradually beat in the dry ingredients. Stir in the carrots, walnuts and raisins. Spoon the batter into the prepared pan. Bake for 45-55 minutes.

3. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides, Invert the cake onto a rack. Loosen and remove the pan bottom and let cool completely.

4. Cream Cheese Frosting: With mixer at medium speed beat the cream cheese, butter, icing sugar and lemon zest and juice in a large bowl until creamy. Spread the cake with the frosting. Decorate with walnut halves. Serve in slices.

5. Enjoy!

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