Aside from being not too carroty (the pineapple and raisins are very noticeable, it’s almost like a fruity cake – NOT a fruit cake heaven forbid), this cake is great. Moist and chewy, and a lot of “fresh” ingredients. Give it a go, you should have no problems.
I don’t eat carrot cake, but my fiance and his family are big fans of it. I made it as a Thanksgiving Day dessert and it went over incredibly well. I think I’ll be the proud recipient of a food processor come Christmas time though – as grating 6 cups of carrots isn’t for the impatient or those who don’t like their knuckles cut.
FIVE + STARS! This is incredibly good. This makes a big cake. I wanted to take this to a dinner party but my family said no way, they want to eat it all. I had this cake about 6 days and was moist the whole time.
I ‘officially’ joined ALLRECIPES.COM just so I could rate this recipe. I followed the recipe to the letter EXCEPT I used an extra 1/2 cup of nuts instead of the raisins. (1 cup of black walnuts and half a cup of english walnuts) This is the best carrot cake you will ever eat… moist and delicious. I made 3 square sheet cakes instead of a traditional layer cake and topped with a cream cheese icing also found on this site. I can’t say enough about this cake… try it!
Besides having great tase and texture which has been mentioned in several reviews, its also kid friendly to prepare if you have a food processor. (what the kids make-they are sure to eat!!!) An all around winner for a recipe!
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.
Notes:
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
source :allrecipes.com
