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Nutrition Facts
Serving Size 1 (118g) Recipe makes 12 servings
Calories 315
Calories from Fat 101		(32%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 441mg		18%
Potassium 153mg		4%
Total Carbohydrate 50.5g		16%
	Dietary Fiber 2.1g	8%
	Sugars 29.9g
Protein 4.8g		9%
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Mystery Carrot Cake

Recipe #335478 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #595840
Nov 6, 2008

This recipe makes a wonderfully moist cake, the ultimate carrot cake. The recipe came from one of the Betty Crocker recipes books that you find at the checkout. After using it for years, I lost the recipe. I was never able to find the recipe posted anywhere. Tonight I found the original booklet. I am so excited. I am posting the recipe to share and to ensure the location.of the recipe. I hope you enjoy this cake as much as my family does.

SERVES 12 (change servings and units)

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup mayonnaise (Hellman's is my preference)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 eggs
1 (8 ounce) can crushed pineapple in juice, undrained
2 cups finely shredded carrots (about 4 medium)
3/4 cup chopped pecans or walnuts

Directions

1
Heat oven to 350 degrees. Grease bottoms and sides of 2 round cake pans, 8 or 9 inch, with shortening; lightly flour.
2
Beat all ingredients except carrots and pecans in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes.
3
Stir in carrots and pecans.
4
Pour into prepared pans.
5
Bake 9 inch pans for 30-35 minutes, 8 inch pans for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
6
Fill layers and frost top with Cream Cheese Frosting (recipe follows).
7
Store covered in refrigerator.
8
Cream Cheese Frosting : 1/4 cup margarine or butter, softened, 8 ounces cream cheese, 3 to 31/2 cups powdered sugar, 1 teaspoon vanilla, dash of salt. Beat butter and cream cheese until smooth. Gradually stir in powdered sugar, vanilla, and salt until smooth and spreadable.