Bill's Big Carrot Cake

This months challenge for Tuesdays with Dorie was suppose to be Madelines. However, I do not have one of those pans. And, sadly, I could not find one. I went to a craft store where I normally buy my baking equipment, however, they did not have the madeline pan. I was going to order it, but it would not be in till around Wednesday. It really bummed me out because I really wanted the madelines. But, I did get to make these delicious little cakes!

For the people that didn't have the madeline pan (like myself), we were able to use a recipe that was completed in the past. At first, I was going to make the Gooey Chocolate Cakes. After thinking about it, I really wanted to have the Carrot Cake. I hadn't had one in so long. The last one I had was when I was a little girl! My best friends mother made the best Carrot Cake I had ever had. I've really missed that cake. So, I decided that I was going to make Bills Big Carrot Cake. Instead of making it into a cake, I thought making it into cupcakes would be great. They were so good. Brought back memories. I couldn't believe how moist they were! They were amazing! A total must try I have to say.

Recipe

For Cake

1 1/2 cups all purpose flour
1/2 cup almond flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots
1 cup shredded coconut
1/2 cup plump golden raisins
2 cups sugar
1 cup canola oil
4 large eggs


Cream Cheese Frosting

8 ounces cream cheese, softened
4 tbsp. butter, softened
2 tbsp. sour cream
2 tsp. vanilla extract
2 cups confectioners' sugar


1. Preheat the oven to 325 degrees. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess (Or divide it among muffin cups).

2. In a bowl, whisk the flours, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth.

3. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

4. Bake for 40-50 minutes, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

5. The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

6. For the frosting, beat cream cheese, butter and sour cream in a medium bowl. Add the vanilla and the confectioners' sugar and mix until smooth. Cool cake completely before frosting. If desired, sprinkle top of cake with chopped nuts and/or sprinkles.