Foodie Friday: Angelica's Carrot Cake

I love a good mystery novel. Thrillers, police procedurals, cozy mysteries, I love them all. Lorna Barrett's Booktown series combines bookstore & foodie happenings into one fun series AND she shares recipes like this one!

Angelica’s Carrot Cake

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in the raisins.

Preheat oven to 350°F. Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven until the cake tests done with a toothpick. Cool for 10 minutes before removing from the pan. When completely cooled, frost with maple butter cream frosting.

Maple Butter Cream Frosting

1 cup butter, softened
2 3/4 cups Confectioner’s sugar
2 tablespoons brown sugar
2 tablespoons maple syrup
¼ cup chopped walnuts

Place the softened butter in a large bowl. Beat with an electric mixer for 30-40 seconds until whipped. Scrape the sides of the bowl. Sift the confectioner’s sugar into the bowl. Beat with mixer for 30 to 40 seconds. Scrape down sides of bowl and add the brown sugar and maple syrup. Beat for 2 to 3 minutes or until the mixture is fluffy; scraping sides of bowl as needed. Stir in walnuts until just until mixed and spread on the cooled cake.