CARROT RAISIN CAKE RECIPE RECIPES

CARROT CAKE RECIPE | ALLRECIPES

Carrot Cake Recipe | Allrecipes image

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Provided by Marc Boyer

Categories Holiday Cakes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 15 to 18 servings

Number Of Ingredients 17

Ingredients

2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Nutrition Facts : Calories 615.5 calories, CarbohydrateContent 83.5 g, CholesterolContent 70.4 mg, FatContent 30.2 g, FiberContent 2.3 g, ProteinContent 6.2 g, SaturatedFatContent 10.8 g, SodiumContent 540.4 mg, SugarContent 67 g

CARROT CAKE RECIPE | ALLRECIPES

Carrot Cake Recipe | Allrecipes image

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Provided by Marc Boyer

Categories Holiday Cakes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 15 to 18 servings

Number Of Ingredients 17

Ingredients

2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

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