Golden Treasure Family Recipe Coming Right Up…
OK, it is time to really open up the recipe box for a GOLDEN TREASURE FAMILY RECIPE! Before you know it, this dense, rich, and impossibly scrumptious cake will become a family favorite in your house too! From time to time, I have a client or friend that is a real carrot cake aficionado. I always love to invite them over for dinner and make carrot cake for dessert. As soon as they have one bite of Aunt June’s carrot cake, it is all over! They swear that they have never tasted one as good.
Grate, Grate, Grate…
The carrot cake is stuffed with golden raisins, whole pecans, and freshly grated carrots. I will admit that this cake is immensely easier to prepare when you have a food processor for the grating part. The frosting is a luscious buttery cream cheese one that matches perfectly with the moist carrot cake.
May I Introduce My Aunt June?
Now we cannot call this recipe Aunt June’s carrot cake without telling you a bit about my favorite Auntie from Toronto. To begin with, she was the Queen of Toronto when she was young… how is that for an opener?? Aunt June was one of those special people that you feel very blessed to have had in your life. She had a magical way of making everyone in the room believe they were the most important to her, and that is a true gift.
Wisconsin to Ontario!
All the years that I was growing up, our family would spend extended summer vacations staying at my Uncle Gene and Aunt June’s home. Coming from a small town in Wisconsin, and traveling to the big bright lights of a large city like Toronto was pure magic in my mind. Since I was a little girl, I watched in wonder as my Aunt June would have the dining room table set for 12+ every night. Each night, there was a beautiful tablecloth, English bone china, and sparkly crystal on the table. It was such a different life than the quiet one that I enjoyed in Wisconsin, but I was like a little sponge absorbing all of the details.
Sheet Pan to Cake Stand…
Aunt June was a fabulous cook! I loved everything she ever made, and will continue to share her mouthwatering recipes with all of you. I consider her my strongest mentor. Along with my Uncle Gene, they owned June’s Flower Shop, (more on that later!) raised 3 children, and entertained like no one I had been exposed to in my life. I will continue to share snippets of my Aunt June’s wisdom as well as her recipes as we go along. Aunt June’s carrot cake started as a 9 x 12 cake, but I liked the idea of elevating it to a 2 tiered frosted cake for Birthday celebrations. Aunt June always insisted that you HAD to use Mazola corn oil with no substitutions allowed. I have always followed that rule, along with buying a fresh bottle every time I make the cake.
I have lost count of how many times I have made this carrot cake. It is is truly one of my most favorite cakes to make for my family and friends. Additionally, this cake just keeps getting better and better for days after you have made it. If it is around that long! At the end of the day, nothing can compare to my Aunt June or this fantabulous carrot cake. I can’t wait for you to try it!Print
Aunt June’s Carrot Cake
The most delicious carrot cake that you will ever bake. It tastes better on day 2 and 3, but I don’t think you will have any left to enjoy!
- Prep Time: 45-60 minutes
- Cook Time: 35 minutes
- Total Time: 1 1/2 hours
- Category: dessert
- Method: oven
- Cuisine: CAKE
2 cups of sugar
1 1/3 cups of Mazola corn oil
2 cups of flour
2 tsp baking soda
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
3 1/2 generous cups of grated carrots
1 cup of whole pecans
1 cup golden raisins
8 oz softened cream cheese
1/2 cup softened butter
1 TB vanilla
3–4 cups powdered sugar – depending on how thick you want the frosting
Preheat oven to 375 degrees
Generously butter 2 cake pans
Mix the sugar and oil in a mixing bowl for 2-3 minutes (use a stand mixer if available)
Sift dry ingredients in a separate medium bowl, then add to cake mixture until just incorporated
Add eggs one at a time, and mix until just incorporated
Pour grated carrots into cake mixture
Add nuts and raisins and mix until well blended and some of the nuts are broken into smaller pieces
Pour batter into prepared cake pans
Bake for 35-40 minutes, or until cake tester comes out clean
While cake is baking, prepare the frosting:
Beat cream cheese and butter at a medium high speed for 4-5 minutes (use stand mixture if available)
Add vanilla and beat for 1-2 more minutes
Slowly add the powdered sugar in small batches – be very careful to turn your mixer to the lowest speed or you will have powdered sugar all over your kitchen. This is when it is a benefit to have 2 white dogs who like to help in the kitchen…
Mix to desired consistency – adding more powdered sugar and/or milk if needed
Remove cakes from oven and cool on racks for about 20 minutes and then turn upside down on a dinner plate to finish cooling. Leave the cake pan on top of cake
When completely cool invert one of the cakes on to desired platter or cake plate
Frost the top of cake 1
Invert second cake on top of cake 1
Frost the sides of the 2 cakes, and finally the top of the cake. If frosting becomes too stiff you may add some milk or 1/2 and 1/2 to soften it
Add candles and start singing!