Prep 1 hr 30 mins
Cook 1 hr
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
- 6 cups carrots
- 1 cup brown sugar
- 4 eggs
- 1 1⁄2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup raisins
- 1 cup crushed pineapple, drained
- 1 cup walnuts
- Grate the carrots into the medium bowl. Combine grated carrots and brown sugar. Set aside for 60 minutes (stir raisins if using)
- Preheat oven to 350 degrees. Grease and flour two 10 inch cake pans.
- In large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple if using. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture add the walnuts if using. Finally stir in the carrot mixture and the walnuts. Pour evenly int the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick come out clear. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Although I pretty much followed the recipe, I didn't frost it (but then, there was no frosting ingredients given, either, & none to show up in the Nutritional Facts)! Instead I left it as made, & the half of the cake I kept here was served with a layer of softened frozen vanilla yogurt! The other half of the cake was gifted to a neighbor couple, & we all agreed it was a great tasting carrot cake! Probably the one thing I liked about it more than just the fast that it was very moist, was that some many carrots were in it, & that's what carrot cake is all about in my book! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]