Online Recipe Book

Carrot Cake 2

Two 3-layer 5"x6" cakes
Prep info
15 min prep + 60 min set aside + 15 min prep + 50 min bake + 2 hr cool
Prep time
Not set
Cook time
4 hours, 20 minutes
Time required
4 hours, 20 minutes
Oven preheat
Desserts - Misc


  • 3 c grated carrots
  • 110 g Sugar (Brown)
  • 1/2 c raisins
  • 2 eggs
  • 150 g Sugar (Granulated)
  • 1/2 c vegetable oil
  • 1 t vanilla extract
  • 1/2 c crushed pineapple (drained)
  • 1.5 c Flour (Plain)
  • 3/4 t baking soda
  • 1/2 t salt
  • 2 t ground cinnamon
  • 1/2 c chopped walnuts


  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.


SJ Note 26 August 2009: This is a really good one, and keeps well in the fridge (with cream cheese frosting) for at least a week.