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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 16 servings |
||
| Calories 452 | ||
| Calories from Fat 180 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.0g | 30% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 11.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 316mg | 13% | |
| Potassium 344mg | 9% | |
| Total Carbohydrate 65.2g | 21% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 41.9g | ||
| Protein 5.9g | 11% | |
Carrot Cake - Large
By: Steve_G
Dec 11, 2001
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.
SERVES 16 , 1 cake
Ingredients
- 6 cups grated carrots
- 1 cup light brown sugar
- 1 cup raisins (I chop them first)
- 4 eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil (combination of 3/4 c. melted butter and 1/4 c. walnut oil)
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts or chopped pecans
Directions
1
In a medium bowl, combine grated carrots and brown sugar.2
Set aside for 60 minutes, then stir in raisins.3
Preheat oven to 350 degrees F.4
Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.5
Can be made in three 8 inch pans for a really tall cake.6
In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla.7
Stir in the pineapple.8
Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.9
Finally stir in the carrot mixture and the walnuts.10
Pour evenly into the prepared pans.11
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.12
Cool for 10 minutes before removing from pan.13
When completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.
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More recipes like this one:
Alton Brown's Brussels Sprouts With Pecans and Cranberries
Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Vegetables
- Main Ingredient > Fruit > Tropical > Pineapple
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #812841
On Sep 20, 2008
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..
From: Chef #851748
On Jul 1, 2008
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!!
From: robyn win
On Sep 20, 2005
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.
From: CCinSC
On Apr 30, 2002
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.
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