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Karen's Carrot cake

Very moist carrot cake


2cup flour 2teaspoon baking soda ½teaspoon salt 1cup white sugar 1cup brown sugar 2teaspoon baking powder 3teaspoon ground cinnamon ¼t nutmeg 1¼cup corn oil 4lg eggs 3teaspoon pure vanilla extract 3cup finely grated carrots 1cup chopped pecans 1cup drained, crushed pineapple 1cup raisins cream cheese icing ½ c butter 8 oz cream cheese softened 1½ t vanilla ½ t salt 4 c powdered sugar

Nutritional information

No nutrition information available


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.