Eva Rae's Carrot Cake

Kaarin's Note:

This cake is locally famous and so good! I always frost it with my Eva Rae's cream cheese frosting recipe #119543.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 9x13 pan

• 1 ¼ cups canola oil
• 2 cups sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon burnt sugar
• 3 cups carrots , grated
• 1 cup pecans , chopped (optional)

Directions:

1. **To make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter.
2. Combine oil and sugar in a large mixing bowl.
3. Sift dry ingredients together in another bowl and add half to oil and sugar.
4. Add eggs, one at a time, alternating with the remaining dry ingredients.
5. Stir in carrots, flavorings and nuts.
6. Pour into a greased 9 x 13 pan.
7. Bake at 325°F for approximately 1 hour.
8. Cool and frost.

Reviews

[Stormy Petrel]

Fantastic, easy recipe. Stays moist. I reduced the sugar and cinnamon a bit, omitted the nuts (allergic) and threw in a few raisins (probably 1/4 cup). I couldn't get the burnt sugar to work, so I just left it out. I baked it in a non-stick metal bundt pan (the only kind of pan for carrot cake, in my humble opinion!) at 300F for 1 hour 15 minutes. No problem removing it from the pan -- I had greased the pan with butter and dusted it with flour. Perfect both times I made it. Everyone loved it!

[Katie Muffett]

Such a gorgeously moist cake. My pan was a bit too large and I couldn't split the cake in two, but I think it probably would have been to soft to do that safely anyway. Not a problem as I just piled the recommended cream cheese icing high!

[Fredwina]

This cake is moist and yummy. I've made it twice. The only problem I've had (both times) is getting it out of the pan in 1 piece (I use two 9 in. round pans). I grease the pans really well, and half of the cake just sticks to the pan. I guess I'll have to line them in parchment in the future. Anyway, this is a great carrot cake!