Dense Carrot Cake

    Dense Carrot Cake

    (96)
    3saves
    1hour15min


    91 people made this

    This is a fairly dense and rich moist carrot cake recipe. The quantities given make two cakes, so it's pretty straightforward to halve the recipe if you prefer.

    Ingredients
    Serves: 28 

    • 4 cups grated carrots
    • 850g tinned crushed pineapple, drained
    • 1 1/2 cups (375ml) vegetable oil
    • 3 cups (660g) white sugar
    • 6 eggs
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 3 cups (375g) plain flour
    • 3 teaspoons bicarb soda
    • 1/4 teaspoon salt
    • 1 1/2 cups (250g) raisins

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C. Grease and flour two 23cm ring tins. Sift together flour, bicarb soda and salt. Set aside.
    2. In a large bowl combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
    3. Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool then ice with cream cheese icing.
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    Reviews and Ratings
    Global Ratings:
    (96)

    Reviews in English (96)

    by
    117

    SUPERB!! I tried this recipe because I needed to make two cakes as gifts right away. Very moist!! The first time I made this it was crumbly and a bit greasy. I modified it to just 1 cup of oil, added 1 tsp real vanilla extract and scaled back to just 1 cup raisins. Blend (not stir) the first 4 ingredients then beat mixture for 1 minute after adding each egg, it makes a great difference in the texture. For the "nutty" taste I folded in 1 cup walnuts with the raisins. Pour on a warm buttermilk or creamcheese glaze and YUMMMM!!! I have made it 3 times since and it is quickly becoming a favorite!  -  08 May 2004  (Review from Allrecipes USA and Canada)

    by
    102

    Very good with a few modifications. I halved the recipe as I only wanted 1 cake. As per another review, I only used 1/2 cup oil added walnuts. I also used brown sugar instead of white, added 1/2 tsp baking powder. Next time I will try adding some more carrot and spices to it, and even less oil (I can't handle too much oil). I baked this in mini-bundt muffin pans to serve as individual desserts and only modified the baking time to 22mins. They looked lovely.  -  15 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    67

    Very Yummy! got compliments that this was the best carrot cake they had ever had. Halving the recipe will fill 2 round pans-bake 30 min.  -  13 Aug 2007  (Review from Allrecipes USA and Canada)

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