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Carrot Cake Recipes


  • 1 1/2 cup butter
  • 1 3/4 cup firmly packed brown sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 3/4 cup all purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 tsp. nutmeg
  • 2 cup grated carrots
  • 1 can crushed pineapple, drained
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
  • 3/4 tsp. cinnamon


Preheat oven to 350 degrees. In large bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, 1 at at time, beating well after each addition. Stir in vanilla. In medium bowl, combine: flour, baking powder, salt and spices; gradually add to creamed mixture; blend well. Stir in carrots, pineapple, raisins and nuts. Spoon batter into a well greased and floured 12 cup Bundt pan. Bake for 60-65 minutes or until cake tests done. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a rack. Can ice completely or pour icing over top of cake and let drizzle, with a cream cheese icing. Garnish as you wish.

By Terri

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