Carrot Cake – Large

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 45 mins
  • Serves: 16,Yield: 1cake

    • About This Recipe

    “A very large, moist, carrot cake that will feed a crowd. Get used to shreading carrots as you’ll be asked to make this over and over again.”

    Ingredients

  • 6cupsgrated carrots
  • 1cuplight brown sugar
  • 1cupraisins( I chop them first)
  • 4eggs
  • 1 1/2 cupswhite sugar
  • 1cupvegetable oil( combination of 3/4 c. melted butter and 1/4 c. walnut oil)
  • 2teaspoonsvanilla extract
  • 1cupcrushed pineapple, drained
  • 3cupsall-purpose flour
  • 1 1/2 teaspoonsbaking soda
  • 1teaspoonsalt
  • 4teaspoonsground cinnamon
  • 1cupchopped walnuts or 1cupchopped pecans

    • 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.

    • Reviews

  • “Great cake! I made this same cake after finding it on another recipe web site. It is absolutely incredible. The only thing I found different in your recipe is the last step in which you say to “fill with lightly sweetwened cream cheese filling and frost with butter cream frosting”. How do you “fill” the cake? Additionally, I left out the raisins, just because I don’t care for them and I used an Allspice Cream Cheese frosting. Each time I’ve made this cake I’ve had lots of requests for the recipe. It truly is scrumptious.”

  • “Hi CC,the filling is the ‘frosting’ that goes between the layers…..”

  • “I made this cake for my mother’s birthday and everyone raved that this was the best carrot cake ever.I soaked the raisins in the pineapple juice while the carrots were soaking in the brown sugar and frosted the cake with an orange cream cheese frosting.It was wonderful!The only carrot cake recipe I will ever use.”

  • “This cake is OUT of this world for taste and it keeps WELL; I have tried many carrot cake ones;this is the best by far..”

  • “Phenomenal!!!Just made it tonight – super moist, not too sweet – and everyone loves it!Somehow soaking the carrots in the brown sugar ahead of time made them not so chewy but more soft and yummy.Awesome job!!”

  • “Excellent, super moist, carrot cake!I omitted the raisins because I made this for my dad, and he didn’t want raisins in it.I also used canola oil, instead of vegetable oil.It turned out GREAT!!I would definitely make this recipe again!Thanks!”

  • “This is a wonderful cake! Five stars just isn’t enough! I made it last night for a co-workers’ birthday today.I baked it in my 12 x 18 x 3 pan for 45 minutes — it rose nice and high — cooled it and then frosted it with my cream cheese frosting.It was gone in no time.Everyone asked for the recipe. Thank you for a wonderful recipe that I will definitely make again!”

  • “Yum!!!!My family is allergic to nuts, so I substituted a cup of coconut instead.It was fabulous!I am making a big batch today for the bottom layer of a wedding cake.I am sure it will be a hit!”

  • “The very best carrot cake I have ever eaten. Thanks so much for this recipe. And you are right getuse to shredding carrots. With the left over pineapple I added to the frosting and it was delicious.”

  • “Great moist cake. Made it for my mothers 50th Birthday. I soaked the raisins in hot water while i had the carrot and sugar set aside. Also after setting the carrot aside with the sugar i had a lot of liquid in the btw of the bowl that i removed. Would be using this recipe as my main carrot cake recipe from now on!”

  • “this has to be the BEST ever carrot cake recipe.Ive come to the conclusion that the ‘secret’ is leaving the carrots and brown sugar to ‘infuse’ for the time stated.This deserves 10 stars.SIL is NOT a carrot cake liker, let alone lover, but he now refers to this as the “Good S..t Cake” and sniffs it out if there’s one in the cake tin.”

  • “super recipe, very moist the way I like carrot cake.I too, screwed up on the “fillin” but will try this next time.I love carrot cake with peanut-butter cream cheese frosting yum yum”

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