Mary Anne's Carrot Cake

This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 300 Calories

Ingredients

• 6 eggs
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 3 cups all-purpose flour
• 1 teaspoon ground nutmeg
• 3 cups white sugar
• 3 teaspoons baking soda
• 1 ½ cups vegetable oil
• 1 ½ cups raisins
• 4 cups ground carrots
• 2 (15 ounce) cans crushed pineapple, drained

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.

Step 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.

Step 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 frost with cream cheese frosting.