Most helpful positive review From allrecipes.com
- I increased the recipe by half and used 10 inch springform pans. It made a huge, moist and VERY tasty cake that my co-workers are still raving about!
- Wonderful recipe…. grating the carrots by hand is a pain, but worth it. I cut the two layers in half, and layered them with jarred orange curd. Frosted the whole thing in cream cheese frosting, and covered the sides in chopped walnuts and toasted coconut. DIVINE!
- Wonderful recipe. Very hearty (as a good carrot cake should be). I made mine in 2 9″ rounds and sliced each one in half horizontally. Layers one and two and two and three were seperated with cream cheese frosting. Between three and four I made an pinapple orange marmalade (just heated smuckers marmalade, added crushed pinapple and corn startch to thicken). Once it cooled, I sppread it between the final layers. The entire cake was then covered in the c.c. frosting and it was truely to die for.
- I made this cake to ‘feed’ the people at work. Everybody loved it (including myself). I will make this one again, it will become an all-time favorite I’m sure.
- my family really liked this cake better than cheesecake factory’s
- This is a great carrot cake. My husband loved it, and he is not usually too crazy about carrot cake. Stays moist for a long time.
INGREDIENTS
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable 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
Directions
- 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 (175 degrees C). Grease and flour two 10 inch cake pans.
- 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, frost with cream cheese frosting.
Source: allrecipes.com
