I Would Hop All Over Town For One Bite Of This Carrot Cake!
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We had a great prayer meeting, and then I brought the cake out. I couldn’t even tell you how many oohs and ahhs that I heard among the group. I lost count! We sat around for a little longer than normal that night because everyone had so many questions about the recipe and where I got it from. I even had to print out a few extra copies so that some of the ladies could take it home with them. Whenever I have to make a cake anymore, I grab for this recipe first. Even if you think you don’t like carrot cake, you are going to love this… just trust me.
Check out what they are saying about this recipe over at Group Recipes:
“This, I think anyway, is The BEST Carrot cake recipe. Its dense, moist and has lots of carrots, raisins, nuts and pineapple. Its makes a nice sized four layer cake so be sure to have the neighbors over for dessert!”
After you try this, you’re going to think it’s the BEST too!
Ingredients
6 cups grated carrots
1 cup Domino brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup Dole crushed pineapple, drained
3 cups Gold Medal all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Instructions
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, applesauce, 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.
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, half each layer, frost with your favorite cream cheese frosting.
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Quick Tip: Make your own cream cheese frosting or buy it from the store to save time. You can also eat it without if you choose.
Thanks again to Group Recipes for this sweet recipe.