Total Time
2hrs 30mins
Prep 1 hr 30 mins
Cook 1 hr

Great carrot cake for large gathering. Great with cream cheese frosting.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Prepare 13:" x 9" cake pan by spraying and lining bottom with parchment or wax paper.
  3. In medium bowl combine dry ingrediants except for sugars.
  4. Put raisans in shallow glass baking dish and cover with aprroximately 1/4 cup rum. Cover dish with plastic wrap and microwave for 30 to 45 seconds. Set plumped raisans aside to cool.
  5. Grate carrots. Don't worry about packing them in the cup too firmly.
  6. Beat eggs until frothy. Add sugars gradually and beat for two minutes, scraping sides of bowl.
  7. Beat in oil and vanilla.
  8. On low spead gradually add in flour mixture. Beat 2 minutes, periodically scraping side of bowl with rubber spatula.
  9. Fold in carrots, raisons, walnuts and pineapple with its juice.
  10. Pour batter in 13" x 9" cake pan and bake 55 minutes or until toothpick comes out clean.
  11. Cool on wire rack for 10 minutes in pan.
  12. Invert pan and cool cake on wire rack. Remove parchment or wax paper. Make sure you allow the cake to cool completely before frosting--at least 2 or 3 hours.

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