Eva Rae's Carrot Cake Recipe

Name: Eva Rae's Carrot Cake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Canola Oil; 2 1/2 cups granulated sugar (1/2 cup for burnt sugar, 1 3/4 cups for batter); 2 1/2 cups all-purpose flour; Baking Powder; 1/2 teaspoon salt; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 4 large eggs; Vanilla Extract; 2 cups grated carrots; Pecans

Indulge in Eva Rae's legendary Carrot Cake, a local favorite known for its irresistible flavor! This moist and delicious cake features a rich burnt sugar caramel undertone and is perfectly complemented by our creamy Eva Rae's Cream Cheese Frosting (recipe #119543). Get ready to impress your friends and family with this easy-to-follow recipe.

Prep Time 30 mins

Cook Time 80 mins

Calories 5356.3 kcal

Protein 109g

Rating 4.7 (24 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eva Rae's Carrot Cake

Canola Oil
2 1/2 cups granulated sugar (1/2 cup for burnt sugar, 1 3/4 cups for batter)
2 1/2 cups all-purpose flour
Baking Powder
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
4 large eggs
Vanilla Extract
2 cups grated carrots
Pecans

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How to Make Eva Rae's Carrot Cake

Make burnt sugar: In a small skillet over medium heat, cook 1/2 cup granulated sugar, stirring occasionally, until melted and a deep amber color. Immediately pour into a large mixing bowl and set aside. (Careful, it's hot!)
Combine wet ingredients: Add 1 cup vegetable oil and 1 3/4 cups granulated sugar to the bowl with the burnt sugar. Whisk until well combined.
Whisk dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, and 1/2 teaspoon salt.
Combine wet and dry: Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined. Add 4 large eggs one at a time, alternating with the remaining dry ingredients, mixing until just combined after each addition.
Fold in remaining ingredients: Gently fold in 2 cups grated carrots, 1 cup chopped walnuts or pecans (optional), and 1 teaspoon vanilla extract.
Bake: Pour batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and frost: Let the cake cool completely in the pan before frosting with Eva Rae's Cream Cheese Frosting (recipe #119543).