I love my Carrot Cake. I can’t find one restaurant that can beat my carrot cake I make from scratch.

And I am feeling very nice tonight! I am giving out my family’s Carrot Cake recipe that has been passed down for many generations…

3 cups (24 ounces) sifted all purpose flour
1 tablespoon (15 mL’s) each baking soda and pumpkin pie spice
1 teaspoon (5 mL’s) salt
3/4 pound carrots, peeled (divide pounds by 2.2 to get kilograms)
3 large eggs
3 large egg whites
3/4 cup (6 ounces) vegetable oil
3 cups sugar
1/2 cup reduced-fat sour cream
3 (24 ounces) cups sugar
1/2 cup (4 ounces) reduced-fat sour cream
1 tablespoon (15 mL’s) vanilla extract
2 cups (16 ounces) golden raisins
1 cup (8 ounces) cinnamon applesauce
1 cup (8 ounces) chopped walnuts that taste great with this cake if toasted (optional)
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1 recipe Cream Cheese Frosting
8 ounces Neufchatel or other cream cheese – please at room temperature completly!
1/2 cup (1 stick) unsalted butter (no margarine!) at room temperature
1 box (16 ounces) confectioners (powdered) sugar, sifted (4 1/2 cups)
1 to 2 tablespoons (15 to 30 mL’s) reduced – fat sour cream
1 teaspoon (5 mL’s) vanilla extract
1 teaspoon grated lemon rind (optional – but its a must have when i make this frosting)

First 1st-In a small bowl, with an electric mixer on high, beat the cream cheese and butter until creamy. Turn the speed to medium and gradually beat in the sugar, about 1 cup at a time, just until blended and fluffy. Do not overbeat, as the frosting can become too soft.
Second 2nd-Using a wooden spoon, stir in the sour cream, vanilla, and lemon rind shavings. Makes about 3 cups or enough to fill and frost a 3-layer, 9 inch round cake, a 13" x 9" x 2" oblong cake, or 2 1/2 dozen regular-size cupcakes.
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2 cups Angel flake coconut, toasted (optional)

How to make the cake:
First 1st – Preheat the oven to 325 degrees Farenheit. Butter and flour three 9 inch round cake pans; line the bottoms with wax paper. Onto a piece of wax paper. Onto a piece of wax paper, sift the flour, baking soda, pumpkin pie spice, and salt.
Second 2nd – Grate 1/2 of the carrots to make 1 1/2 cups; slice the remainder. In a small saucepan of boiling water, cook the sliced carrots for 5 minutes; drain. In a food processor, puree to make 3/4 cup.
Third 3rd – In a large bowl, with an electric mixer on high, beat the eggs and egg whites for 5 minutes or until light yellow and slightly thickened. Add the oil, sugar, carrot puree, sour cream, and vanilla, beating 3 minutes longer or until fluffy. With a wooden spoon, stir in the flour mixture, then fold in the grated carrots, raisings. and apple sauce, plus the walnuts if you wish.
Fourth 4th – Spoon the batter into the pans and bake for 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool the cake in the pans on racks for 5 minutes. Turn out onto the racks, peel off the paper, and cool completely.
Fifth 5th – While the cake cools, make the frosting. Ice the cake between the layers, on the sides and on top, sprinkling as you go with th ecoconut if you wish. Makes 16 servings that is mouth watering!