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Carrot Cake II (D/P, TNT)
Source: "The New Myrna Rosen Cookbook"
Serves: 12

2-1/2 cups flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups sugar
1-1/2 cups oil (I use 1-1/4 cups)
4 eggs
2 cups grated carrots
8.5 ounce can crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup golden raisins

Preheat oven to 350°F.

Prepare a baking pan. (SEE NOTE)

Sift flour, baking powder, salt, baking soda and cinnamon.

Beat together sugar, oil and eggs until well blended. (I do this in the KitchenAid for about 5 minutes.) Add carrots, pineapple, nuts and golden raisins. Mix well.

Gradually add flour mixture, beating just enough to combine well. Pour into prepared pan, and bake 45 minutes.

Frost with Cream Cheese Frosting (click here for recipe).

Poster's Notes:
1) I have used a variety of pans, depending on what I need the cake for. Loaves, 9" round layers (did that last night), Bundt, and I have a giant horseshoe pan which is for special occasions only. You may need to adjust the baking time depending on the pan. I use a tester to be sure.
2) If preferred, substitute 3-4-1/2 ounce jars strained baby food carrot for the grated carrots and reduce oil to 1 cup. I have done this many times and it is still delicious.
3) I sometimes use commercial cream cheese flavored frosting if I'm feeling lazy!

Posted by Sharon Stein

Nutritional Info Per Serving: N/A