A really good, dense carrot spice cake. It is our traditional Easter dessert and a real showstopper when decorated with green-tinted coconut and jellybeans to resemble an Easter basket. Frost with a basic cream cheese frosting with a little vanilla and lemon juice. Yum!

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
40 mins
total:
2 hrs
Servings:
10
Yield:
1 tube cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

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  • Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.

  • Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat well. Beat in pineapple and carrots. Mix in flour mixture until well blended. Fold pecans and golden raisins into the batter.

  • Pour batter into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Cool in the pan for 10 minutes. Invert onto a large plate. Let cool completely, about 30 minutes.

Nutrition Facts

742 calories; protein 7.1g 14% DV; carbohydrates 90.7g 29% DV; fat 40.6g 63% DV; cholesterol 55.8mg 19% DV; sodium 378.2mg 15% DV. Full Nutrition