Carrot Cake VI

4.3
(36)
32 Reviews
3 Photos

I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.

Submitted by Erma Germino
Updated on July 14, 2022
3
Servings:
12
Yield:
1 - 9x5 loaf pan
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 ⅓ cups water

  • 1 ⅓ cups white sugar

  • 1 cup raisins

  • 2 large carrots, grated

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ground nutmeg

  • 2 teaspoons butter

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 cup chopped walnuts

  • 1 pinch salt

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.

  2. Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.

  3. In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.

  4. Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

38 home cooks made it!

Nutrition Facts (per serving)

275 Calories
8g Fat
51g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 275
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 2mg 1%
Sodium 225mg 10%
Total Carbohydrate 51g 18%
Dietary Fiber 2g 8%
Total Sugars 30g
Protein 4g 8%
Vitamin C 1mg 1%
Calcium 27mg 2%
Iron 2mg 9%
Potassium 199mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.