Carrot Cake

Makes 12
Prep 20 m
Bake 45 - 50 m



  1. 1 of 4 Heat the oven to 350 degrees F. Lightly grease and flour a 13 x 9 x 2-inch baking pan.
  2. 2 of 4 Stir together flour, cinnamon, baking soda, baking powder, salt, cloves and nutmeg in a medium-size bowl.
  3. 3 of 4 Beat together butter, brown sugar and granulated sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture until blended. Stir in carrots, walnuts and raisins. Spoon batter into prepared pan.
  4. 4 of 4 Bake in 350 degrees F oven for 45 to 50 minutes or until wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack. Wrap well and keep refrigerated for up to three days. To serve, sprinkle with sifted confectioners sugar if you wish.
Nutrition Information for Carrot Cake
Servings Per Recipe: 12
Per Serving: 322 mg sodium, 49 g carb., 27 g Fat, total, 457 kcal cal., 123 mg chol., 7 g pro.
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Printed from 07/18/2019