Family Favorite Carrot Cake Recipe

Name: Family Favorite Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. raisins; boiling water; 2 1/3 c. all-purpose flour; 2 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 1/2 c. sugar; 3/4 c. Crisco; 3 eggs; 3/4 c. milk; 2 c. carrots, finely shredded and lightly packed; 1/2 c. walnuts, chopped

Servings: persons

1 c. raisins
boiling water
2 1/3 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco
3 eggs
3/4 c. milk
2 c. carrots, finely shredded and lightly packed
1/2 c. walnuts, chopped

1
Preheat oven to 350u00b0.
2
Cover raisins with boiling water; let stand 5 minutes.
3
Drain.
4
Combine flour, baking powder, cinnamon, baking soda and salt.
5
In large bowl, beat sugar, Crisco and eggs until fluffy.
6
Add flour mixture and milk; beat on medium speed 2 minutes.
7
Stir in carrots, raisins and walnuts.
8
Spread into greased and floured 9 x 13 x 2-inch baking pan or two 9-inch round layer cake pans.
9
Bake 30 to 35 minutes or until wooden toothpick comes out clean.
10
Cool completely.
11
Frost with Lemon Cream Cheese frosting.
12
Store covered in refrigerator.

1243

kcal

Calories

Fat

218

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.

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

You need 13 ingredients. The key ingredients include: 1 c. raisins, boiling water, 2 1/3 c. all-purpose flour, 2 tsp. baking powder, and more.

Yes, Family Favorite 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.

Family Favorite Carrot Cake

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