Mary Anne's Carrot Cake

Mary Anne's Carrot Cake

71 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
P.Weiss
Recipe by  P.Weiss

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 10 inch bundt pans

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Directions

  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.

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Reviews (71)

Rate This Recipe
NFL WIFE 95
112

NFL WIFE 95

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, added 1 tsp real vanilla extract and scaled back to just 1 cup raisins. Blend (not stir) the first 4 ingredients then beat mixture for 1 minute after adding each egg, it makes a great difference in the texture. For the "nutty" taste I folded in 1 cup walnuts with the raisins. Pour on a warm buttermilk or creamcheese glaze and YUMMMM!!! I have made it 3 times since and it is quickly becoming a favorite!

chefmom
101

chefmom

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 tsp baking powder. Next time I will try adding some more carrot and spices to it, and even less oil (I can't handle too much oil). I baked this in mini-bundt muffin pans to serve as individual desserts and only modified the baking time to 22mins. They looked lovely.

bethann319
66

bethann319

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.

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Nutrition

Amount Per Serving (28 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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