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 READY IN 2½ hrs

Best Carrot Cake Ever

Read Reviews (1081)

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Recipe by Nan

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

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On Sale Change Settings

 Walgreens
 8210 Winton Rd
 CINCINNATI, OH 45231


 Save-A-Lot
 6700 Hamilton Ave
 CINCINNATI, OH 45224


 Target
 9040 Colerain Ave
 CINCINNATI, OH 45251

  Meijer
 3711 Stonecreek Blvd
 CINCINNATI, OH 45251


Domino Pure Cane Granulated Sugar

$1.99 expires in 2 days

Gold Medal Enriched Bleached Presifted Flour All-Purpose

$1.99 expires in 2 days

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Ingredients Edit and Save

Original recipe makes 2 - 10 inch round layers Change Servings

6 cups grated carrots

1 cup brown sugar

1 cup raisins
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4 eggs

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed pineapple, drained

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup chopped walnuts

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 PREP

1 hr 30 mins

 COOK
 1 hr

 READY IN

2 hrs 30 mins

Directions

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. 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.
4. 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.