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My review
Mary Anne's Carrot Cake
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
1 h 15 m servings 300Original recipe yields 28 servings (2 - 10 inch Bundt pans)
- Adjust
- US
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Directions
{{model.addEditText}} Print- 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.
- In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
- 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
Read all reviews 7698 Ratings
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Most helpful positive review
5/8/2004
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, ...
Most helpful critical review
6/11/2007
Too oily and heavy for my liking. If you don't use bundt pans you can use 1 9x13 and 1 9x9 (just cook for 5-10 minutes longer)
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5/8/2004
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, ...
2/15/2006
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...
8/13/2007
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.
10/18/2007
Great recipe. I halved the recipe and made 6 4-inch mini cakes to give away as gifts. I added nutmeg, cloves and ginger, and also threw in some sliced almonds that I needed to use up. This cake ...
6/5/2007
Wow! Have to say this was really good. Very moist and flavorful. Used no-sugar applesauce, half brown sugar half white, and walnuts instead of raisens. The carrot, pineapple and nuts give it a r...
6/11/2007
Too oily and heavy for my liking. If you don't use bundt pans you can use 1 9x13 and 1 9x9 (just cook for 5-10 minutes longer)
11/12/2004
Without a doubt, the most delicious and decadent carrot cake I have ever eaten - I wish I could only eat this cake for the rest of my life *sigh*
3/22/2008
this recipe is great!..thanks only changes i made were using whole wheat flour to keep it healthy, using 1.5 times the recommended carrots. i didnt have any pineabpples handy so i used apple sau...
5/31/2007
This is a moist and fluffy carrot cake. I was looking for something more dense, but this is good. Boyfriend said it's the best cake I ever made. Instead of 1 cu of raisins, I put in 1 cu of cru...