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4.96
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Fully Loaded Carrot Cake
How to Make the BEST carrot cake! This carrot cake is fully loaded with everything delicious about a carrot cake- pineapple, raisins and more!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
15
Calories:
382
kcal
Author:
Karlynn Johnston
Ingredients
4
cups
coarsely grated carrots
3/4
cup
raisins
3/4
cup
drained crushed pineapple
reserve juice
2-3
tablespoons
pineapple juice reserved from above
3/4
cup
brown sugar
3
eggs
1
cup
white sugar
3/4
cup
oil
1
teaspoon
vanilla
2 1/3
cups
all purpose flour
1
teaspoon
baking soda
1/2
teaspoon
salt
1
tablespoon
cinnamon
1/2
teaspoon
nutmeg
1/2
teaspoon
cloves
1/2
teaspoon
ginger
1
cup
of walnuts
1
batch
cream cheese frosting
Instructions
Combine the carrots with the raisins, pineapple, 2-3 tbsp of pineapple juice and brown sugar
In a large bowl, mix the eggs, white sugar, oil and vanilla together.
In another bowl, whisk together all the dry ingredients.
Add the raisin/carrot mixture to the eggs one and combine. Then add in the flour and spices, mixing until combined completely. Stir in the walnuts.
Spoon the batter into a well greased and floured 9x13 pan, add in this chunky, awesome batter. This is not for the fainthearted!
Bake in a 350 degree oven for 30-35 minutes, or until you can poke a toothpick in the middle and it comes out clean.
Notes
Frost this with a cream cheese icing for the best results!
Nutrition
Calories:
382
kcal
|
Carbohydrates:
54
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
203
mg
|
Potassium:
288
mg
|
Fiber:
3
g
|
Sugar:
30
g
|
Vitamin A:
5765
IU
|
Vitamin C:
5.4
mg
|
Calcium:
48
mg
|
Iron:
1.8
mg