2 1/2 Cup All−purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1−1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6−oz.) raisins
1 Cup (4−oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar
Preheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.