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Mary Anne’s Carrot Cake

Mary Anne's Carrot Cake Recipe

Description

This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.

Ingredients

  • 4 cups ground carrots
  • 2 (15 ounce) cans crushed pineapple, drained
  • 1 ½ cups vegetable oil
  • 3 cups white sugar
  • 6 large eggs eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups all-purpose flour
  • 3 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 ½ cups raisins

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.
  2. In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
  3. Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.

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Nutritional Information

Mary Anne's Carrot Cake

Servings Per Recipe: 28
Calories: 299.8
% Daily Value *
protein: 7 %
carbohydrates: 14 %
exchange other carbs:
dietary fiber: 6 %
sugars:
fat: 20 %
saturated fat: 10 %
cholesterol: 13 %
vitamin a iu: 54 %
niacin equivalents: 12 %
vitamin b6: 5 %
vitamin c: 7 %
folate: 8 %
calcium: 2 %
iron: 6 %
magnesium: 5 %
potassium: 5 %
sodium: 7 %
thiamin: 14 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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