Cheeseboard Cafe Carrot Cake

Topped with a lemon buttercream/cream cheese frosting, this was a huge hit at our family Thanksgiving

This is the exact recipe that the “Cheeseboard Café” in my home town used to serve back in the ’80’s. My friends and I adored eating this cake after our waitressing shifts while in high school.  I remember writing it down for my Mom in a book of favorite recipes.  Now that same book has been passed on to me so here it is to share now with you.

• 4 cups flour
• 4 cups white sugar
• 1 tbsp. of each of the following: Cinnamon, Baking powder, Baking soda
• 8 eggs
• 2 cups of vegetable oil
• 2 cups raisins
• 2 cups chopped walnuts
• 6 cups shredded carrots

You get up close and personal with this cake by mixing it with your hands!

Preparation:

Mix all of these ingredients in one bowl with your hands until mixed well. Bake at 350F for 1 ¼ to 1 ½ hours in a 13 x 9 x 2” greased and floured pan.

This recipe may be halved easily and baked in a 9×9” or 8×8” pan at a reduced time. It is also good with a basic lemon butter icing or a vanilla cream cheese icing.

The wet and dry ingredients are ready for mixing

Just mix and pour it into pre-greased bundt pans and you’re ready for the oven.

Hello gorgeous cakes! You can serve them plain, or with a frosting. Enjoy!