Mystery Carrot Cake

Submitted by Chef #595840

"This recipe makes a wonderfully moist cake, the ultimate carrot cake. The recipe came from one of the Betty Crocker recipes books that you find at the checkout. After using it for years, I lost the recipe. I was never able to find the recipe posted anywhere. Tonight I found the original booklet. I am so excited. I am posting the recipe to share and to ensure the location.of the recipe. I hope you enjoy this cake as much as my family does."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 12

ingredients

• 2 cups all-purpose flour
• 1 1⁄2 cups sugar
• 3⁄4 cup mayonnaise (Hellman's is my preference)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 3 eggs
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 2 cups finely shredded carrots (about 4 medium)
• 3⁄4 cup chopped pecans or 3/4 cup walnuts

directions

1. Heat oven to 350 degrees. Grease bottoms and sides of 2 round cake pans, 8 or 9 inch, with shortening; lightly flour.
2. Beat all ingredients except carrots and pecans in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes.
3. Stir in carrots and pecans.
4. Pour into prepared pans.
5. Bake 9 inch pans for 30-35 minutes, 8 inch pans for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
6. Fill layers and frost top with Cream Cheese Frosting (recipe follows).
7. Store covered in refrigerator.
8. Cream Cheese Frosting : 1/4 cup margarine or butter, softened, 8 ounces cream cheese, 3 to 31/2 cups powdered sugar, 1 teaspoon vanilla, dash of salt. Beat butter and cream cheese until smooth. Gradually stir in powdered sugar, vanilla, and salt until smooth and spreadable.

Reviews

[Kimberly R.]

I have been making this cake for years! It's always been a favorite around the holidays. I've tweaked this recipe a little bit. I substitute allspice for ginger, and sometimes I use walnuts instead of pecans and add a cup of raisins. My family loves it.

 

[amenakcomcast.net]

This recipe is amazing!!! I found this recipe in the Fall Baking Gold Medal cook book that is sold at the counter when you are checking out at the grocery store. I started flipping through the little paperback booklet and saw a picture of the myster carrot cake. That is what made me purchase the book. I tried the recipe at one of my family gatherings and everyone LOVED the cake!!! They thought I purchased it from a bakery. Try the cake if you love carrot cake, you won't be disappointed!!!! :-) <br/>Mimi