I found this recipe while browsing google for the best carrot cake recipe. Since Thursday is Cake Day, I decided to make one per Gabe's request, as I have always wanted to make one, just never got around to it (which is the source of Cake Day's origin, as there's so many cakes I've wanted to make, and so many mouths willing to receive free baked goods).
My grandmother told me the secret to carrot cake was crushed pineapple, so i was sure to include that in the cake. I also halved the oil and used granny smith applesauce I made on the stove last week, and soaked my raisins in boiling water so they'd soften up.
This cake is super moist, just don't forget to leave your butter and cream cheese on the counter before you begin mixing, or it won't soften up and attempting to make icing with chilled butter will piss you off, I guarantee it. If you want, put it on the preheating stove to soften, just be sure not to melt it.
Be sure to cool the cake before icing it, or the icing will melt. Don't put the icing in the fridge or it will harden. Don't scrape the cake with it, or it won't spread.
An insanely moist cake. Above is a photo I took of it, just now, so it's sat on my stove overnight and is still visibly moist (yet cooked throughout). Delicious flavor, like a fruity pound cake with sweet cream cheesy topping. The icing has a great sweet/cheese balance, not candy-sweet, but no bitter cheese back-bite.
If bread pudding and german chocolate frosting had a cake baby, it would be this cake. It gets me in the mood for fruit cake, actually, which is something I'd be into attempting next month.
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