Mary Anne's Carrot Cake

Mary Anne's Carrot Cake

72

"This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary."

Ingredients

1 h 15 m servings 300 cals
Serving size has been adjusted!

Original recipe yields 28 servings

Adjust

Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.
  2. In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
  3. Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.
  • profile image

Your rating

Cancel
Submit

Reviews

72
  1. 91 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

SUPERB!! I tried this recipe because I needed to make two cakes as gifts right away. Very moist!! The first time I made this it was crumbly and a bit greasy. I modified it to just 1 cup of oil, ...

Very good with a few modifications. I halved the recipe as I only wanted 1 cake. As per another review, I only used 1/2 cup oil added walnuts. I also used brown sugar instead of white, added 1/2...

Very Yummy! got compliments that this was the best carrot cake they had ever had. Halving the recipe will fill 2 round pans-bake 30 min.