Carrot Cake

Carrot Cake

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Serves: 20-25,Yield: 1.0Cake
  • About This Recipe

    “This is a very moist cake. Everyone loves it!”

    Ingredients

    Cake

  • 1cupraisins
  • 2 1/4 cupsflour
  • 2teaspoonsbaking soda
  • 2teaspoonscinnamon
  • 1/2 teaspoonsalt
  • 3eggs
  • 3/4 cupmelted butter, slightly cooled
  • 1/2 cupmilk
  • 2cupsdark brown sugar
  • 2teaspoonsvanilla
  • 8ouncescrushed pineapple
  • 4cupsgrated carrots
  • 1cupchopped walnuts
  • 1cupgrated coconut
  • Frosting

  • 1/2 cupbutter, softened
  • 8ouncescream cheese
  • 1teaspoonvanilla
  • 1 (16ounce) boxes confectioners’ sugar
  • Directions

  • For cake—————.
  • Put raisins in a bowl and cover with boiling water.
  • Pre-heat oven to 350 degrees.
  • Grease and flour a 9″ x 13″ cake pan.
  • Sift flour, soda, cinnamon and salt together.
  • Beat eggs, butter, milk, sugar and vanilla together.
  • Drain water from raisins with a sieve.
  • Add egg mixture to dry ingredients and mix well.
  • Stir in pineapple, carrots, walnuts, coconuts and raisins and mix.
  • Pour into pan and bake for about one hour or until a toothpick comes out clean.
  • Allow to cool for 20 minutes before removing from pan.
  • Cool completely before Icing.
  • For frosting—————-.
  • Beat butter and cream cheese.
  • Add vanilla and sugar and blend well.
  • Reviews

  • “I never go back to make comments after using a recipe but this cake was deeeellicciouss!!! I love how you include the whole kitchen sink – Carrot overload, pineapples, walnuts, raisins, coconut… All make it so moist!! I was also on the hunt for a recipe that used butter as most use oil. This was delicious!”

  • “This carrot cake is awesome!!! It is so moist. The pineapple was a great addition over my previous recipe. Everyone absolutely loved it. So moist and delicious. Will definitely make it many times over!! This is already the second time in less than a month I have been asked to make it!!”

  • “Ech!I tried it, my son tried it and we both agreed. It ended up in the garbage.Did not grow, the soaked raisins were so soft and mushy it was disgusting biting into one of them. Coconut was overpowering. Waste of ingredients.I found other recipes that suggested squeezing excess moisture out of the grated carrots. This one did not. Sickening sweet.Not for us.”

  • “Fantastically delicious, moist, morish.Just wonderful.The entire family love it.I used less sugar in the frosting than recommended (just ran out!) and it was absolutely delicous non the less.”

  • “Wonderfull cake, i reduced the carrot to 3 cups, milk to 1/3 cup, and used oild instead of butter. .. great one every body loved it except a chocolate lover sister.”

  • “We make this cake every year now.it is fabulously moist, and flavorful.The absolute best carrot cake for the true carrot cake lover.I have to bring this to my family in TN at every Easter now!”

  • “This cake was okay — but not the delicious, traditional carrot cake I was hoping for. The carrot taste was a overpowering, making this taste a bit like a vegetable side dish rather than a cake.This recipe would be a lot better with about half the amount of carrots and a touch of cinnamon or allspice.”

  • “I thought it was great – my husband thought it was to “fancy” and would have preferred plain carrot cake. I made it into muffins the second time – he loved it!!”

  • “This was a very yummy cake!I made it for easter and portioned the frosting so I could pipe little carrots on top of each piece.I bought a 16 oz bag of carrots, which didn’t give me 4 cups shredded as I thought it might, but it was close enough.1 box of confectioners sugar is 1/2 of a bag, or 1 pound for those of you who buy it by the bag.Baked it a little less than an hour.Was time consuming, but I would make it again for a special occasion.”

  • “WOW – everyone at my work loved it – thanks!Really moist, really flavorful!Definelty a keeper and I will make again…an again.~Brandi”

  • “Oh My Gosh! I baked this winner in three 8 inch pans, and used my own cream cheese recipe for the icing. My entire family enjoyed this lovely dense cake as one of the stars on our dessert table for ourThanksgiving dinner.desserts. Thank you so much for sharing.”

  • “Yum!Very decadent!Watch time, perhaps a few minutes shorter baking time.”

  • “The other reviewers are right — it’s THE best carrot cake ever! Of course it’s not for anyone who’s watching calories, but hey, if you’re going to splurge, this cake is worth every calorie! YUMMMMMM.”

  • “I try to make this cake have been baking for years very soft maybe i needed more flour I will try again but need measure for flour in oz please very upset with results to baking tins soaking over night”

  • “This was THE best carrot cake that I have ever made.It was extremely moist and came out perfectly.Thank you for sharing.”

  • “Absolutly delicious!(And I don’t even like carrot cake!)I have made this twice in the last couple weeks, once as a large slab cake and once as cupcakes… Both times I have left out the coconut and the second time i left out walnuts as well (I didn’t have any).The cake was none-the-less delicous and very very moist!My husband says it tastes even better after freezing!”

  • “This recipe is great. Moist and delicious.I left out raisins because i don’t particularly like them.A bit time consuming if you don’t have a food processor to grate the carrots but well worth it.I doubled the recipe to make enough to fill up to 10 inch circular pans. I will definately make this again.”

  • “Excellent, I will make again and again!”

  • “Excellent, excellent, excellent!Everyone loved this, it was so moist and the frosting was just sweet enough.This is carrot cake at it’s best.Thanks for sharing!”

  • “Excellent cake ! Everybody loved it. I am going to make that carrot cake all the time.It taste wonderful.”

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