Carrot Cake

Makes Two 9” Layers

2          Cups All Purpose Flour

2          Teaspoons Baking Powder

2          Teaspoons Baking Soda

1          Teaspoon Fine Sea Salt

1/2      Teaspoon Ground Cinnamon

1/8      Teaspoon Freshly Grated Nutmeg

4          Large Eggs, Room Temperature

1          Cup Dark Brown Sugar, Firmly Packed

1¼      Cups Vegetable Oil

1½      Cups Crushed Pineapple, Drained (From a 20 Ounce Can)

2          Cups Grated Carrots

1          Cup Golden Raisins

1          Cup Chopped Walnuts or Pecans

1          Teaspoon Pure Vanilla Extract

1          Recipe Cream Cheese Frosting

Preheat oven to 375°F.  Spray two 9” round baking pans with Pam for Baking. Line the bottom of each pan with a round piece of parchment paper and spray with Pam as well.

In a medium size bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon and nutmeg. Set aside.

In the mixing bowl of a standing mixer fitted with the whisk attachment beat the eggs until very light and fluffy about 5 minutes (medium high on the mixer’s speed). Add the brown sugar and continue beating again to a light and fluffy consistency, about 2 minutes more. With the mixer still running add the oil in a slow and steady stream and beat until well blended, about 1 minute. Change the speed of the mixer to low. With the mixer off, add the pineapple, carrots, raisins, nuts and vanilla. Beat slowly until well blended.

With the mixer turned off, add the flour mixture all at once and gently beat on low speed until just combined. Don’t over-mix.

Divide the batter between the two pans and bake for 25-35 minutes. The cake is done when a wooden pick inserted in the middle of the cake comes out clean.

Remove the pans from the oven onto a cooling rack. Cool in the pans for 20 minutes. Invert cooled layers onto the cooling rack and cool completely before frosting with cream cheese frosting.