Carrot Cake

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Makes: 12  servings Prep 30 mins Bake 350°F1 hr 15 mins Cool 15 mins


  • 1/2 cup  raisins
  • 1/4 cup  bourbon
  • 2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 3/4 teaspoon  salt
  • 3/4 teaspoon  nutmeg
  • 1/2 teaspoon  baking powder
  • 1/2 teaspoon  cinnamon
  • 1/4 teaspoon  cloves
  • 2 cups  granulated sugar
  • 1 cup  vegetable oil
  • 2 eggs
  • 3/4 pound  carrots, coarsely chopped
  • 1 cup  pecan halves, toasted and coarsely chopped
  • 1 8 ounce package cream cheese, softened
  • 4 tablespoons  butter or margarine, softened
  • 1 cup  confectioners' sugar. sifted
  • 1 teaspoon  vanilla extract
  • 1/2 teaspoon  fresh lemon juice


Make cake::

1. Heat oven to 350 degree F. Grease a 10-inch springform pan (or grease a 10-inch round cake pan; line bottom with wax paper; grease paper). Combine raisins and bourbon in small bowl; set aside.

2. Sift together flour, baking soda, salt, nutmeg, baking powder, cinnamon, and cloves in bowl.

3. Beat granulated sugar and oil in large mixer bowl at medium speed, until blended. Add eggs, 1 at a time, scraping side and bottom of bowl after each addition. At low speed, beat in dry ingredients just until combined. Drain raisins through sieve; discard bourbon. Add raisins, carrots, and pecans. At medium speed, beat 5 minutes more until batter is well blended. Pour into prepared pan; bake 1 hour and 15 minutes, until toothpick inserted in center of cake comes out clean.

4. Cool cake in pan on wire rack 15 minutes; remove side of pan. Cool completely. (For cake pan, run a knife around side of pan. Invert cake onto rack; remove pan and wax paper.) Transfer to serving plate.

Make frosting::

5. Beat cream cheese and butter in large mixer bowl until smooth. Beat in confectioners' sugar, vanilla, and lemon juice until light and fluffy. Spread over top of cake. Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)610,
  • Fat, total(g)36,
  • chol.(mg)67,
  • sat. fat(g)10,
  • carb.(g)69,
  • pro.(g)6,
  • sodium(mg)388,
  • Percent Daily Values are based on a 2,000 calorie diet
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