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    You are in: Home / Recipes / Eva Rae's Carrot Cake Recipe
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    Eva Rae's Carrot Cake

    Eva Rae's Carrot Cake. Photo by NcMysteryShopper

    1/6 Photos of Eva Rae's Carrot Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Kaarin's Note:

    This cake is locally famous and so good! I always frost it with my Eva Rae's cream cheese frosting Eva Rae's Cream Cheese Frosting.

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    9x13 pan

    Units: US | Metric


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

    Ratings & Reviews:

    • on December 15, 2012


      Amazing cake!!! I added some molasses to the batter to give it more flavor. I used a cream cheese mousse for the middle (recipe found on another site but basically whipping cream, powered sugar, vanilla and cream cheese) and a cream cheese frosting. I love that this doesn't have pineapple in it as I think pineapple ruins carrot cake. People who don't normally like carrot cake told me they love this cake. You won't be disappointed in this cake.

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    • on January 09, 2010


      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!

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    • on October 17, 2009


      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!

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    Read All Reviews (22)


    Nutritional Facts for Eva Rae's Carrot Cake

    Serving Size: 1 (1648 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5356.2
    Calories from Fat 2654
    Total Fat 294.9 g
    Saturated Fat 26.8 g
    Cholesterol 744.0 mg
    Sodium 4869.1 mg
    Total Carbohydrate 640.0 g
    Dietary Fiber 20.3 g
    Sugars 423.6 g
    Protein 54.7 g

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