Carrot Cake VI recipe

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Ingredients

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

Nutrition Info

275 calories
carbohydrate: 50.6 g
cholesterol: 1.8 mg
fat: 7.5 g
fiber: 2.2 g
protein: 4.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 225.3 mg
sugar: 30.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x5 loaf pan

Recipe Note

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.

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