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Karen's Carrot cake

Very moist carrot cake"


2cup flour
2tsp baking soda
1/2tsp salt
1cup white sugar
1cup brown sugar
2tsp baking powder
3tsp ground cinnamon
1/4t nutmeg
1 1/4cup corn oil
4lg eggs
3tsp pure vanilla extract
3cup finely grated carrots
1cup chopped pecans
1cup drained, crushed pineapple
1cup raisins
cream cheese icing
1/2 c butter
8 oz cream cheese softened
1 1/2 t vanilla
1/2 t salt
4 c powdered sugar


Sift together in mixing bowl; cake flour, baking soda, salt, sugars, baking powder, cinnamon, and nutmeg. Add oil, beating 2 minutes on medium speed of electric mixer. Scrape down sides of bowl while mixing. Add eggs and vanilla. Beat 2 more minutes, scraping down sides of bowl. Stir carrots, pecans, pineapple, and raisins by hand or at low speed. Pour into two well greased and floured 9 inch or three 7 or 8 inch cake pans. Bake in preheated 325F. oven 45 to 50 minutes, or until cake tester inserted in center comes out clean. Remove from oven; cool 15 minutes, then turn out on rack. Frost with cream cheese icing.
Beat butter and cream cheese then add vanilla and salt. Then add powdered sugar, 1 cup at a time. Beat well after each addition. Frost cake.

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Nutritional Information
Per Serving

no nutrition information available

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