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Mary Anne's Carrot Cake

"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 300 cals
Original recipe yields 28 servings (2 - 10 inch Bundt pans)

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Directions

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  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; 13.1 g fat; 44.3 g carbohydrates; 3.3 g protein; 40 mg cholesterol; 183 mg sodium. Full nutrition

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Reviews

Read all reviews 75
  1. 97 Ratings

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Most helpful positive review

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

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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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, ...

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...

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.

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 ...

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...

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)

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*

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...

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...