Carrot Cake - Large Recipe #15529
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.
by Steve_G
1¾ hours | 1 hour prep
SERVES 16 , 1 cake
- 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
- In a medium bowl, combine grated carrots and brown sugar.
- Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F.
- Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.
- Can be made in three 8 inch pans for a really tall cake.
- In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla.
- Stir in the pineapple.
- Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
- Finally stir in the carrot mixture and the walnuts.
- Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
- Cool for 10 minutes before removing from pan.
- When completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.
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5 stars