This is what your carrot, brown sugar and raisin mixture will look like after they meld together for an hour. Yum. 

Kerry Stream's DELICIOUS Carrot Cake (Muffins)

Michael helped us buy our dream retirement home in Arizona. He's a gem. As is his wife Kerry who was generous enough to share her recipe (this one!) for her delicious carrot cake muffins (or cake). When you try one, you'll know why we asked her to share her amazing recipe and she did so, generously. Thank you, Kerry and Michael!

FIRST, READ THIS ENTIRE RECIPE FIRST. Then get to baking! 

First, mix these three ingredients up and let sit for an hour:

• ​​6 cups of shredded carrots (lightly packed)
• 1 cup (packed) light brown sugar
• 1 cup raisins

After an hour, preheat your oven to 350 degrees. Grease and flour two 10" cake pans (or grab those cupcake liners and your cupcake pans).
Pro Tip: If you are baking in case pans (not muffin tins) cut out a piece of parchment that fits the inside of your cake pan, grease the pan, and then place the piece of parchment into the pan (so it sticks to the greased pan). THEN, grease the parchment on the top and use flour to coat the entire pan (and parchment). You'll thank me when the cake turns out of your pan without sticking or falling apart. 

Combine the following wet ingredients (stir to combine well) and then set aside: 

• 4 large eggs
• 1 ½ cups white sugar
• 1 cup of vegetable oil
• 1 tablepoon of vanilla extract (real or imitation -- either works)
• 1 cup of crushed (canned) pineapple, drained. 

Now mix together your dry ingredients in a LARGE bowl: 

• 3 cups all-purpose flour
• 1.5 tsp baking soda
• 1 tsp baking powder
• 1 tablespoon plus 1 teaspoon (or 4 teaspoons) ground cinnamon 
• 1 teaspoon table salt or sea salt
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of cardomom
• 1/2 teaspoon of allspice
• 1/2 teaspoon of ginger
• 1/4 teaspoon black ground pepper

Finally, pour wet ingredients and your carrot mixture into your dry ingredients and mix JUST UNTIL THOROUGHLY COMBINED. Now you know why you needed a large bowl for the dry ingredients (or use your Kitchenaid). 

Baker's Secret: Let your batter sit for an hour to let the gluten relax and hydrate. You can even let it rest overnight in the refrigerator. You'll get taller, smoother muffins. Alternatively, you can bake immediately. Most do. And that's just fine. But if you have time to let the batter rest, you'll get that higher smoother muffin that only bakers seem to know how to get. Now ou know too.  

If you're making a cake, pour the batter into your prepared cake pans (be sure to distribute the batter evenly so your layers are identical once they're baked. BAKE at 350 degrees for about 45 to 50 minutes or until a toothpick pulls out without batter sticking to it. Not an experienced baker? Use an instant thermometer and pull your cake out when it reaches 210 to 220 degrees. Place on cooling rack, and after about 10 minutes, turn out onto the cooling rack after using a knife around the sides of the cake pan to loosen the cake from the pan. 

If you are making cupcakes, put your cupcake liners into your cupcake baking pans and fill them with batter leaving enough room for the batter to rise. For me, that's filling them about 3/4 full (or if I let the batter sit at least an hour, I fill them FULL). Let them bake for about 25 to 26 minutes, or until a toothpick comes out clean or better yet, when they're 210 to 220 degrees inside. 

NOW FOR THE CREAM CHEESE ICING: 

Grab your Kitchenaid mixer. Add in two cubes (or one cup) of softened (room temp) butter and one block of cream cheese (leave at refrigerated temperature so it doesn't get liquidy in the icing mix. Add two teaspoons  of vanilla extract and mix in four cups of powdered sugar. Add it a bit at a time but once it's combined, let it whip until it's light and fluffy. Too sweet? Add a 1/4 teaspoon of salt at time until it's just perfect. You're welcome.