Mary Anne's Carrot Cake

4.7
(101)

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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Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
Servings:
28
Yield:
2 to 10 - inch bundt pans

Ingredients

  • 4 cups ground carrots

  • 2 (15 ounce) cans crushed pineapple, drained

  • 1 ½ cups vegetable oil

  • 3 cups white sugar

  • 6 eggs

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • 3 cups all-purpose flour

  • 3 teaspoons baking soda

  • ¼ teaspoon salt

  • 1 ½ cups raisins

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.

Nutrition Facts (per serving)

300 Calories
13g Fat
44g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 28
Calories 300
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 183mg 8%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 5%
Total Sugars 31g
Protein 3g
Vitamin C 4mg 20%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 175mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.