Family Heirloom Carrot Cake

READY IN: 1hr 35mins
Recipe by Wildflour

This has been in my family for I don't even know how many years. Very happy to share with all of you. ENJOY! (I thought that I had lost this and about died, turned the house upside-down to find it....putting it on here for safe keeping!!!)

Top Review by Lalaloula

Made half of this as muffins for breakfast today and enjoyed it quite a lot! It was very moist and super tasty-I especially liked the combination of vanilla and cinnamon. The only problem I had with this, was that it was kinda oily even though I had already used 1/4 cup less than stated. Dunno what happened there, but Ill make sure to use even less oil next time as to make the muffins even more enjoyable. Oh and I also used less sugar than suggested (only 1/4 cup), due to personal taste preference. Other than that, though this was a real winner for me and Ill surely make it again. Thanks so much for sharing with us, Wildflour! Made and reviewed for May 09 Bevy Tag.

Ingredients Nutrition

Directions

  1. In large bowl, beat oil, flour, sugars, eggs and vanilla.
  2. Add and mix in cinnamon, nutmeg, soda and salt.
  3. Mix in carrots.
  4. Fold/mix in pecans and raisins.
  5. Pour batter evenly into greased and floured 9" cake pans.
  6. Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
  7. Cool 5-10 minutes, turn out onto rack to cool completely.
  8. For frosting:.
  9. Beat ingredients til smooth.
  10. Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
  11. I store this in my airtight tupperware cake thingy in the refrigerator.
  12. Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.

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