Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

Ingredients Nutrition

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.
Most Helpful

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.

BYUMar December 15, 2012

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!

Stormy Petrel January 09, 2010

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!

Katie Muffett October 17, 2009