Recipe: Carrot Cake

by ELYSIAN Magazine

I have used this recipe since I was 19 years old. As time has gone by, I’ve found ways to embellish and add my own flare, such as soaking the raisins in Grand Marnier for a few hours, using more freshly grated nutmeg than the recipe calls for and using only organic ingredients.

—Rhonda Wilkins

The Cake


  • 1.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg (freshly grated)
  • 1 cup cooked mashed carrots (room temperature)
  • ½ cup vegetable oil
  • 1 (8 oz) can crushed pineapple (drained)
  • 3 eggs
  • 1 tablespoon hot water
  • ½ cup chopped walnuts
  • ½ cup raisins


Preheat oven to 350 degrees. If desired, soak raisins in Grand Marnier for several hours before starting preparation.

Combine flour, sugar, baking powder, salt, baking soda, cinnamon, ginger and nutmeg together in a large bowl. Mix thoroughly.

Combine carrots, oil, pineapples, eggs and water. Stir into dry ingredients and mix until smooth. Fold in walnuts and raisins. Pour the mixture into greased and floured 9-inch cake pan.

Bake at 350 degrees for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely. Frost with cream cheese icing.

Cream Cheese Frosting


  • 8 ounces cream cheese (softened)
  • ½ cup butter (softened)
  • 1 pound powdered sugar


Beat cream cheese and butter until fluffy. Gradually, add sugar to desired consistency.

Hint: I sift the sugar 10 times so it is smooth as silk.

Perfect this recipe:

Mrs. Anderson’s Sugar & Flour Sifter ($7.49,

Jamie Oliver  Reusable Icing Bag & Nozzles ($12.99,

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