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Waldorf Astoria Carrot Cake

  • 2-1/2 c. flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/8 tsp. cloves
  • 1-3/4 c. granulated sugar
  • 1-1/2 c. vegetable oil
  • 4 eggs
  • 2 tsp. vanilla
  • 2 c. raw shredded carrots
  • 8 oz. crushed pineapple - reserve juice
  • 1 c. chopped walnuts
  • 1/4 c. sultana raisins
  • Cream Cheese frosting:
  • 1 lb. cream cheese at room temperature
  • 1/2 c. unsalted butter at room temperature
  • 1 tsp. vanilla
  • 3 c. powdered sugar
  • Finely chopped walnuts for garnish
Preheat oven to 350 degrees. Grease two 9" X 2" round cake pans and line the bottom with parchment paper. Cake: In a medium bowl, sift together flour, baking soda, cinnamon, salt, nutmeg, allspice and cloves. In a large bowl, with mixer on meduium speed, beat sugar, oil, eggs and vanilla. On low speed gradually beat in flour mixture until smooth. Stir in carrots, pineapple with juice, nuts and raisins. Divide batter between pans, approx 3-12 cups each. Bake 45 to 50 minutes or until wooden pick comes out clean. Cool cakes in pans on wire racks. Remove from pans and discard parchment paper. Let cool completely. Frosting: In a large bowl with mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. Turn mixer to slow speed and gradually beat in powdered sugar a few tablespoons at a time. Beat until fluffy (2 minutes). Yields approximately 5 cups of frosting. Frost cake and sprinkle sides with finely crushed walnuts. Pipe rosettes of frosting around top edge.

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