Jane's StoryThis is simply the best carrot cake recipe and i can not really add much to this!The frosting recipe makes a generous ammount of frosting and who does not love that? Enjoy!Let me know what you think!
eggs at room temperature
unrefined cane sugar
all-purppose unbleached flour,presifted
each: soda and baking powder
each: salt and nutmeg
carrots,finely grated(about 2 large carrots)
sweet butter,melted and cooled
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pineapple chuncks,drained well and cut up
pure vanilla extract
golden raisins,plumped in some hot water or apple cider
pecans, in pieces(optional)
2In another bowl combine: presifted flour,cinnamon,baking powder,soda,salt and nutmeg.Whisk all together./or sift all throught a sifter.
4Fold in the presoaked raisins,grated carrots,and the cut up pineapple chunks./pineapple should be cut in to small bite size pieces and drained very well/.
5Pour the batter in to two greased and floured 9 inch round cake pans. Bake at 350' for 45 min,test with a toothpick. Cool for 15 min,run the knife arround the edge of pans,invert in to cooling racks.
Straw's Kitchen GrandsBest - Dec 6, 2011
I love carrot cake too...been making them since the 1950's. But I make mine in a bundt pan now and either drizzle a glaze over it or just dust it with powdered sugar.
I love the looks of your frosting.....gona have to make this one.
SAVED!!!!! Beautiful job Jane.
Judy Schlomer 1949apronlady - Apr 11, 2012
How about that?? This recipe is indentical to my family's recipe for carrot cake. I have been perusing all the recipes and I finally found one with all the ingredients. The pineapple, the raisins add so much to the flavor. My husband's absolutely favorite cake. Great job!
Heather Sappington anonnie - Dec 14, 2013
I have 10 minutes on the timer and my house smells heavenly, taking it to the family Christmas gathering tomorrow. Thank you so much for this lovely version.