Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A moist, delicious carrot cake. Top with your favorite cream cheese frosting and it's fantastic.

Ingredients Nutrition

Directions

  1. Shred carrots and set aside.
  2. Pour pineapple into cheese cloth and drain well, but not dry, set aside.
  3. Cream together butter, br sugar, sugar, eggs and vanilla.
  4. Sift together dry ingredients and add to wet mixing well.
  5. Add pineapple, raisins and shredded carrots to above and mix well.
  6. Pour into a well greased 9x13 pan.
  7. *Thiscake won't rise, so you don't have to worry about it pouring over the edge while baking, but this recipe doesn't work well in a larger pan.
  8. *Bake 350 degrees for 50-60 minutes.
  9. Top with your favorite cream cheese frosting.

Reviews

(4)
Most Helpful

This carrot cake was excellent!! I made it in two 8 inch round pans. I frosted one and froze the other for another day.

Linda Gregoire September 09, 2002

I LOVE this cake. This is the recipe my Mom made when I was a kid. The only thing I omit is the ginger, just my preference.

Beth S. March 06, 2010

This recipe was delicious! Since I'm a baker by trade, I loved the ease of preparation. Unlike the first review, it's necessary to use a food processor to help in preparation, and every GOOD cook should own one. Was a wonderful, dense, flavorful cake and I'll use it many times in the future.

Gourmet2451 August 09, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a