Posted at 1:10 pm
In case you wanted to see photos of the finished carrot cake from my previous recipe post, here are some I took after baking it again. We served it up for Canadian Thanksgiving and it was a big hit. When you click on the photo it will take you to the recipe again. Enjoy!
Posted at 10:39 am
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!
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!