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Carrot Cake

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Member since 2007

Serves | Prep Time | Cook Time


1/2 cup raisins
3 cups carrots,grated
3/4 cup brown sugar
3 sticks butter,softened
1/2 cup sugar
2&1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
4 large eggs
2 teaspoons vanilla
8oz. can crushed pineapple,drained
1 cup chopped pecans
Cream Cheese Icing (see recipe link above)
Peacan halves for topping of cake

Preheat oven to 350 degrees. Butter 3-9" round cake pans & set aside. Place raisins in a small pan & cover with water. Bring to a boil over medium heat.When it starts to boil,turn off heat & let sit until needed. Grate carrots into a bowl, sprinkle brown sugar on top & mix together,then set aside.

In a large bowl,cream butter until light. Add sugar & beat until fluffy. In another bowl,sift together dry ingredients & mix well.Add dry ingredients to butter mixture,alternating with the eggs & beating well after each egg. Add vanilla & mix well.Fold in carrots & pineapples.Drain raisins & fold in,Then the pecans.Divide batter into the cake pans & bake until toothpick inserted into center comes out clean.....about 25-30 minutes.Remove from oven & let rest for 15 minutes. Place 1 layer at a time on cake plate,putting icing on each one & then on sides.

Pairs Well With


This is my Grandmother Clouse's recipe, from scrach. It's great, may take more time to make, but it is worth the trouble.

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