This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.
Original recipe makes 2 – 10 inch Bundt pans
Ingredients
4 cups ground carrots
2 (15 ounce) cans crushed pineapple, drained
1 1/2 cups vegetable oil
3 cups white sugar
6 eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups raisins
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PREP
30 mins
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COOK
45 mins
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READY IN
1 hr 15 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.
- In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
- Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.
Nutrition
Calories: 300 kcal
Carbohydrates: 44.3 g
Cholesterol: 45 mg
Fat: 13.1 g
Fiber: 1.4 g
Protein: 3.3 g
Sodium: 183 mg