Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 cup brown sugar; 1 cup sugar; 4 eggs; 1 lb carrot, shredded; 1 cup raisins; 2 teaspoons vanilla; 1 (20 ounce) can crushed pineapple, drained well; 3 cups flour; 2 teaspoons baking powder; 2 teaspoons cinnamon; 2 teaspoons ginger; 1 teaspoon salt

Servings: persons

1 cup butter
1 cup brown sugar
1 cup sugar
4 eggs
1 lb carrot, shredded
1 cup raisins
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple, drained well
3 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon salt

1
Shred carrots and set aside.
2
Pour pineapple into cheese cloth and drain well, but not dry, set aside.
3
Cream together butter, br sugar, sugar, eggs and vanilla.
4
Sift together dry ingredients and add to wet mixing well.
5
Add pineapple, raisins and shredded carrots to above and mix well.
6
Pour into a well greased 9x13 pan.
7
*Thiscake won't rise, so you don't have to worry about it pouring over the edge while baking, but this recipe doesn't work well in a larger pan.
8
*Bake 350 degrees for 50-60 minutes.
9
Top with your favorite cream cheese frosting.

1357

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter, 1 cup brown sugar, 1 cup sugar, 4 eggs, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

How did you like this recipe?

Frequently Asked Questions