Carrot Cake

Carrot Cake
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Carrot Cake
Print Recipe
  1. Preheat the oven to 325°F.
  2. Grease three 9-inch round pans, line the bottoms with rounds of wax paper, then grease the tops of the wax paper layers.
  3. Using an electric mixer, beat the sugar and vegetable oil in a bowl until combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
  6. Stir the dry ingredients above into the egg mixture.
  7. Stir in the carrots, pecans and raisins.
  8. Divide the batter between the pans and bake until a tester inserted in the center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
  9. Cool the layers in the pans on racks for about 15 minutes.
  10. Invert layers onto racks; carefully remove the wax paper and cool the layers completely.
  11. Frost the cake with Cream Cheese Frosting.
Recipe Notes

June 2002

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