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    You are in: Home / Recipes / Mineshaft Carrot Cake Recipe
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    Mineshaft Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    knitaholic's Note:

    For those of you in Wisconsin that know Hartford well, this is the recipe they use at the Mineshaft Restaurant for their carrot cake. It's the only one I'll make.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Frosting

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a large bowl, combine sugar, eggs, oil, and vanilla. Beat well.
    3. 3
      In another large bowl, combine flour, baking soda, cinnamon, and nutmeg.
    4. 4
      Add sugar mixture to flour mixture alternately with pineapple; mix well.
    5. 5
      Add carrots, raisins, coconut, and walnuts to already mixed cake batter.
    6. 6
      Pour into a greased 9x13 pan and bake for 1 hour or until cake tests done.
    7. 7
      For frosting, combine butter, vanilla, cream cheese, and enough powdered sugar to thicken slightly; beat well.
    8. 8
      Thin frosting, if needed, by adding milk or cream, a tablespoonful at a time.
    9. 9
      Beat until smooth.

    Ratings & Reviews:

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    Nutritional Facts for Mineshaft Carrot Cake

    Serving Size: 1 (176 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 837.9
     
    Calories from Fat 478
    57%
    Total Fat 53.1 g
    81%
    Saturated Fat 21.2 g
    106%
    Cholesterol 114.2 mg
    38%
    Sodium 381.6 mg
    15%
    Total Carbohydrate 88.6 g
    29%
    Dietary Fiber 2.6 g
    10%
    Sugars 69.3 g
    277%
    Protein 6.7 g
    13%

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