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Family Heirloom Carrot Cake

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“This has been in my family for I don't even know how many years. Very happy to share with all of you. ENJOY! (I thought that I had lost this and about died, turned the house upside-down to find it....putting it on here for safe keeping!!!)”
READY IN:
1hr 35mins
SERVES:
12
YIELD:
1 2-layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, beat oil, flour, sugars, eggs and vanilla.
  2. Add and mix in cinnamon, nutmeg, soda and salt.
  3. Mix in carrots.
  4. Fold/mix in pecans and raisins.
  5. Pour batter evenly into greased and floured 9" cake pans.
  6. Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
  7. Cool 5-10 minutes, turn out onto rack to cool completely.
  8. For frosting:
  9. Beat ingredients til smooth.
  10. Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
  11. I store this in my airtight tupperware cake thingy in the refrigerator.
  12. Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.

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