Community Pick
Eva Rae's Carrot Cake
"This cake is locally famous and so good! I always frost it with my Eva Rae's cream cheese frosting recipe #119543."
photo by Izy Hossack
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 9x13 pan
ingredients
- 1 1⁄4 cups canola oil
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon burnt sugar
- 3 cups carrots, grated
- 1 cup pecans, chopped (optional)
directions
- **To make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter.
- Combine oil and sugar in a large mixing bowl.
- Sift dry ingredients together in another bowl and add half to oil and sugar.
- Add eggs, one at a time, alternating with the remaining dry ingredients.
- Stir in carrots, flavorings and nuts.
- Pour into a greased 9 x 13 pan.
- Bake at 325°F for approximately 1 hour.
- Cool and frost.
Questions & Replies
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I can't find the recipe you mention above Eva Rae's cream cheese frosting recipe #119543. Can you direct me? -
When adding nuts or raisins should I leave something out? I used2- 9 inch round pans and they are flowing over in the oven -
About how many slices can i get out of this cake?
Reviews
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This is a wonderful recipe. It's even better with the addition of 1 cup of brandy soaked raisins! -
I made this for my adult son's birthday. He is very picky, so I was excited that he liked it. I followed the recipe exactly, leaving out the optional pecans due to allergies. I think the burnt sugar makes all the difference. I had a challenge with it and recommend that you use a metal skillet rather than a coated one to make it. I didn't see the note for the corresponding icing until I had already made another one. I will try it next time.
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This made a mess! 2 cups of flour? All the other recipes call for 3 cups. Wasted a lot of ingredients and now I clean my oven.
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This carrot cake is AWESOMENESS!! When you add the carrot to the batter, it looks like a ton of carrot, but when it bakes up, it's all perfect! Moist, flavorful and delicious :) The cake is not too sweet and I ended up using this cream cheese frosting recipe ------> http://www.food.com/recipe/cream-cheese-frosting-68975 because the one recommended (Eva Rae's Cream Cheese Frosting) would not open. Anyway, loved it and can't wait to make it again next Easter!! -
I have made this a few times and it is very easy and very good. I add a cup of finely chopped walnuts and half a cup of raisins as well as 1/4 tsp nutmeg. My batter seems to be a bit too wet so I add about 1/4 cup more flour. I used a bundt pan today and baked it for an hour and fifteen minutes at 325. Turned out perfect! Now to put on some cream cheese frosting...yummy! -
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RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
