Rating: 4.5 stars
1747 Ratings
  • 5 star values: 1473
  • 4 star values: 181
  • 3 star values: 43
  • 2 star values: 22
  • 1 star values: 28

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Recipe Summary

cook:
1 hr
total:
2 hrs 30 mins
prep:
1 hr 30 mins
Servings:
16
Yield:
2 - 10 inch round layers
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

  • 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, frost with cream cheese frosting.

Nutrition Facts

457 calories; protein 5.9g; carbohydrates 66.3g; fat 20.2g; cholesterol 46.5mg; sodium 315.2mg. Full Nutrition
Advertisement