Carrot Cake - Large

Recipe by Steve_G
READY IN: 1hr 45mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, combine grated carrots and brown sugar.
  • Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F.
  • Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.
  • Can be made in three 8 inch pans for a really tall cake.
  • In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla.
  • Stir in the pineapple.
  • Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
  • Finally stir in the carrot mixture and the walnuts.
  • Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
  • Cool for 10 minutes before removing from pan.
  • When completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.
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