Carrot Cake

Serves: 12
Total Calories: 629


1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups carrots pared, grated
1 (8-ounce) can crushed pineapple packed in its own juice
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon nutmeg ground
2 teaspoons cinnamon ground
1/2 teaspoon salt
1/2 cup pecans chopped
1/2 cup seedless raisin
* Part two.
3 ounces cream cheese at room temperature
1 teaspoon vanilla extract
1/4 butter or margarine, softened
2 cups powdered sugar


Heat oven to 350° F. Lightly grease and dust with flour a 9 x 13-inch cake pan or 2 9-inch round cake pans. Mix all ingredients except pecans and raisins until smooth and well-blended. Fold in pecans and raisins. Pour batter into prepared pan(s). Bake 50 to 60 minutes for a 9 x 13-inch cake and 30 to 40 minutes for 2 9-inch rounds. If making a 9 x 13-inch cake, cool in pan and frost. Cool 9-inch rounds 10 minutes in pans and then turn out onto wire racks to complete cooling. Prepare the following frosting.

Note: Does not need adjustment for high altitude.

Cream Cheese Frosting:
*Beat all ingredients until smooth and creamy. Frost and keep cool.

Nutritional Facts:

Serves: 12
Total Calories: 629
Calories from Fat: 298

This Carrot Cake recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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