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Nutrition Facts
Serving Size 1 9x13 pan 1594g Recipe makes 1 9x13 pan)
Calories 5341
Calories from Fat 2661		(49%)
Amount Per Serving		%DV
	Total Fat 295.8g	455%
	Saturated Fat 26.1g	130%
	Monounsaturated Fat 168.4g
	Polyunsaturated Fat 84.8g
	Trans Fat 0.0g
Cholesterol 846mg		282%
Sodium 4824mg		201%
Potassium 1629mg		46%
Total Carbohydrate 634.4g		211%
	Dietary Fiber 18.5g	73%
	Sugars 421.7g
Protein 54.2g		108%
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Eva Rae's Carrot Cake

Recipe #119544 | 1½ hours | 20 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Kaarin
Apr 28, 2005

This cake is locally famous and so good! I always frost it with my Eva Rae's cream cheese frosting Eva Rae's Cream Cheese Frosting.

1 9x13 pan (change servings and units)

Ingredients

1 1/4 cups canola oil
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
4 large eggs
1 teaspoon vanilla extract
1 teaspoon burnt sugar
3 cups carrots, grated
1 cup pecans, chopped (optional)

Directions

1
**To make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter.
2
Combine oil and sugar in a large mixing bowl.
3
Sift dry ingredients together in another bowl and add half to oil and sugar.
4
Add eggs, one at a time, alternating with the remaining dry ingredients.
5
Stir in carrots, flavorings and nuts.
6
Pour into a greased 9 x 13 pan.
7
Bake at 325°F for approximately 1 hour.
8
Cool and frost.

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Featured Reviews for This Recipe

From: Katie Muffett

On Oct 17, 2009

Such a gorgeously moist cake. My pan was a bit too large and I couldn't split the cake in two, but I think it probably would have been to soft to do that safely anyway. Not a problem as I just piled the recommended cream cheese icing high!

0 people found this review helpful

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From: Fredwina

On Apr 11, 2009

This cake is moist and yummy. I've made it twice. The only problem I've had (both times) is getting it out of the pan in 1 piece (I use two 9 in. round pans). I grease the pans really well, and half of the cake just sticks to the pan. I guess I'll have to line them in parchment in the future. Anyway, this is a great carrot cake!

1 person found this review helpful

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From: bluemoon downunder

On Sep 19, 2005

A deliciously moist and flavoursome cake, and Kaarin’s frosting - Eva Rae's Cream Cheese Frosting - provides the perfect complement. I have eaten many carrot cakes over the years but this is the first one I've ever made and I feel as if I've hit the jackpot first time! It’s so much tastier than any carrot cake I’ve eaten before, and I can make it any time I like! I’ve made this for the 2005 Zaar World Tour - and for Pick a Chef! Fantastic recipe, Kaarin! Thank you, so much. I’ll be making this often to share with friends, so Eva Rae’s fame is indeed spreading to way beyond the edge of the arctic circle to the other side of the world! That in itself is exciting!

4 people found this review helpful

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From: NcMysteryShopper

On Sep 14, 2005

This carrot cake is so delicious! The cake is moist with a wonderful combination of flavors. The burnt sugar was a great addition!!!! I love carrot cake and too often they seem too sweet (either the cake or the icing) and this recipe is perfection! The other plus is that it was fast to assemble and throw in the oven. I used two 9 X 1.5 round cake pans and it baked for about 45 minutes. I also used the accompanying frosting recipe (#119543) which was awesome!!! Perfect ingredient portions and used every last drop!!!! Great recipe Kaarin!!!!

2 people found this review helpful

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