Like its name claims, this is an excellent, moist and flavorful carrot layer cake with a luscious lemon-scented cream cheese filling and frosting.

Excellent Carrot Cake

Cake:

2 1/2 cups all-purpose flour
2 tablespoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup light brown sugar, packed
1 cup granulated sugar
1 1/2 cups butter, softened
3 large eggs
2 teaspoons vanilla extract
3 cup peeled and grated carrots
1/2 cup well-drained crushed pineapple
1 cup golden raisins
1 cup chopped toasted walnuts

 

Icing:
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3 cups powdered sugar

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans; set aside.
2. In a large bowl whisk 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.
3. Add remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined.
4. Pour batter into prepared pans. Bake in center of oven for 60 to 70 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool completely before frosting.
5. For Icing: In a medium bowl with electric 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.
6. Place one cooled cake layer on a cake platter, spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Spread the top and sides of the cake evenly with remaining icing. Refrigerate for at least 1 hour to set icing.

Makes 12 servings.