Yummy Carrot Cake

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READY IN: 1hr 10mins
Recipe by Kathy Orell

A moist satisfying dense carrot cake that will get you raves. The recipe calls for chopped nuts but I love it with 1/2 cup nuts and 1/2 cup raisins instead. I have had this recipe in my recipe box for nearly 20 years. Strange thing happened when I made this for Thanksgiving after not making it for years. After I baked it the instructed time, it appeared & tested done. It fell a lot on cooling (especially one side) for about 20 minutes which led me to believe it was still not cooked enough inside. I decided to take a chance and put it back in the oven. It rose again as I baked it for another 30-40 minutes and it came out perfect! (Maybe my oven?) Everyone absolutely loved it! With a house full of people, they came to find me to tell me it was the best carrot cake they ever had! This recipe would make great cupcakes too!

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 350F and grease and flour tube pan.
  2. 2. Beat eggs, then add carrots, oil, nuts (or raisins and nuts). Beat 3 minutes.
  3. 3. Then add dry items. Beat 3 minutes.
  4. 4. Bake at 350 degrees for 55 to 60 minutes in a greased floured tube pan. Cool thoroughly and remove from pan.
  5. 5. ICING:.
  6. 6. Combine softened cream cheese and milk.
  7. 7. Then add sugar, blend well with vanilla until lumps are all gone.
  8. 8. This icing is between a drizzle type and a spread type. Great compliment to this cake!

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