We had a great prayer meeting, and then I brought the cake out. I couldn’t even tell you how many oohs and ahhs that I heard among the group. I lost count! We sat around for a little longer than normal that night because everyone had so many questions about the recipe and where I got it from. I even had to print out a few extra copies so that some of the ladies could take it home with them. Whenever I have to make a cake anymore, I grab for this recipe first. Even if you think you don’t like carrot cake, you are going to love this… just trust me.
Check out what they are saying about this recipe over at Simply Made With Love:
Hands down the best carrot cake I’ve ever made. The cake was moist and every single bit was full of flavor. It was a BIG cake, so one little sliver satisfied my sweet tooth. When I make it again (and I will) I’ll use a 9×13 pan and do more of a sheet cake. I will also cut the oil in half and add applesauce.
After you try this, you’re going to think it’s the BEST too!
Ingredients
6 cups grated carrots
1 cup Domino brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup Wesson vegetable oil
2 teaspoons McCormick vanilla extract
Instructions
1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon, stir into the wet mixture until absorbed. Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Make your own cream cheese frosting or buy it from the store to save time. You can also eat it without if you choose.
Thanks again to Simply Made With Love for this sweet recipe.
Have you used a food processor to “grate” carrots before or is a grater best to use?