Ingredients for Carrot Cake Large
- Carrots
- Light Brown Sugar
- 1 cup raisins
- 4 large eggs
- 1 ¾ cups granulated white sugar
- Vegetable Oil
- Vanilla Extract
- Crushed Pineapple
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- Ground Cinnamon
- 1 cup chopped walnuts
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How to Make Carrot Cake Large
- Preheat oven to 350°F (175°C). Grease and flour two 10-inch (or three 8-inch) round cake pans. Line the bottoms with parchment paper, grease and flour the parchment.
- In a large bowl, combine 3 cups grated carrots and 1 ½ cups packed light brown sugar. Set aside for 60 minutes. Stir in 1 cup raisins.
- In a separate large bowl, beat 4 large eggs until light and fluffy. Gradually beat in 1 ¾ cups granulated white sugar, 1 cup vegetable oil, and 2 teaspoons vanilla extract.
- Stir in 1 cup crushed pineapple (drained).
- In a medium bowl, whisk together 3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 2 teaspoons ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the carrot mixture and 1 cup chopped walnuts.
- Pour the batter evenly into the prepared cake pans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting and decorate as desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
169g
Fat
13g
Carbs
22g
