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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A moist satisfying dense carrot cake that will get you raves. The recipe calls for chopped nuts but I love it with 1/2 cup nuts and 1/2 cup raisins instead. I have had this recipe in my recipe box for nearly 20 years. Strange thing happened when I made this for Thanksgiving after not making it for years. After I baked it the instructed time, it appeared & tested done. It fell a lot on cooling (especially one side) for about 20 minutes which led me to believe it was still not cooked enough inside. I decided to take a chance and put it back in the oven. It rose again as I baked it for another 30-40 minutes and it came out perfect! (Maybe my oven?) Everyone absolutely loved it! With a house full of people, they came to find me to tell me it was the best carrot cake they ever had! This recipe would make great cupcakes too! Ingredients:
4 eggs |
1 (16 ounce) can diced carrots (drain) |
1 1/2 cups vegetable oil |
1 cup chopped nuts |
2 1/2 teaspoons baking powder |
1 1/2 teaspoons salt |
2 teaspoons cinnamon |
2 teaspoons baking soda |
2 cups sugar |
3 cups flour |
1 (4 ounce) package cream cheese |
2 tablespoons milk |
2 cups powdered sugar |
1 teaspoon vanilla |
Directions:
1. 1. Preheat oven to 350F and grease and flour tube pan.
2. 2. Beat eggs, then add carrots, oil, nuts (or raisins and nuts). Beat 3 minutes.
3. 3. Then add dry items. Beat 3 minutes.
4. 4. Bake at 350 degrees for 55 to 60 minutes in a greased floured tube pan. Cool thoroughly and remove from pan.
5. 5. ICING:.
6. 6. Combine softened cream cheese and milk.
7. 7. Then add sugar, blend well with vanilla until lumps are all gone.
8. 8. This icing is between a drizzle type and a spread type. Great compliment to this cake!
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