Carrot Cake

20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"I got this recipe back in 1962 and love, love, love it. As the years passed, I began adding a cup or so of fruit and I have listed some of them below. If you use the cherries, do not use maraschino cherries as these are too wet, but use candied cherries. If you don't use any fruit, this will be just a Carrot Cake that is yummy!"

Original is 12 servings
  • OPTIONAL
  • FROSTING

Nutritional

  • Serving Size: 1 (257.9 g)
  • Calories 949.9
  • Total Fat - 50.3 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 99.8 mg
  • Sodium - 618.9 mg
  • Total Carbohydrate - 122.7 g
  • Dietary Fiber - 4.7 g
  • Sugars - 90.5 g
  • Protein - 9.1 g
  • Calcium - 119.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine sugar, oil, and eggs (one at a time mixing well).

Step 2

Add flour, cinnamon, salt, baking soda, and baking powder; mix well.

Step 3

Add grated carrots, nuts, and any of the other optional ingredients that you choose; mix well.

Step 4

Put into a greased 10" tube pan and bake at 350 degrees for about 1 1/4-1 1/2 hours or until a pick comes out clean.

Step 5

When cool, frost or put a dollop on each slice as you eat it (that is the way we like it).

Tips


No special items needed.

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