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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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    Ingredients:

    Yield:

    9x13 pan

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    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
    49%
    Total Fat 294.9 g
    453%
    Saturated Fat 26.8 g
    134%
    Cholesterol 744.0 mg
    248%
    Sodium 4869.1 mg
    202%
    Total Carbohydrate 640.0 g
    213%
    Dietary Fiber 20.3 g
    81%
    Sugars 423.6 g
    1694%
    Protein 54.7 g
    109%

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