Mary Anne's Carrot Cake Recipe -
Mary Anne's Carrot Cake Recipe
  • READY IN hrs

Mary Anne's Carrot Cake

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"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."

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Ingredients Edit and Save

Original recipe makes 2 - 10 inch Bundt pans Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  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.
  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 frost with cream cheese frosting.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2004

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!

Most Helpful Critical Review
Jun 11, 2007

Too oily and heavy for my liking. If you don't use bundt pans you can use 1 9x13 and 1 9x9 (just cook for 5-10 minutes longer)

Feb 15, 2006

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.

Aug 13, 2007

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.

Oct 18, 2007

Great recipe. I halved the recipe and made 6 4-inch mini cakes to give away as gifts. I added nutmeg, cloves and ginger, and also threw in some sliced almonds that I needed to use up. This cake is not too sweet, which I really like since my cream cheese frosting recipe is pretty sweet. Next time I might substitute applesauce for half the oil since it was a bit oily, but that's the only change I might make.

Jun 05, 2007

Wow! Have to say this was really good. Very moist and flavorful. Used no-sugar applesauce, half brown sugar half white, and walnuts instead of raisens. The carrot, pineapple and nuts give it a really nice (and slightly colorful) texture. Made it for my husband's birthday - carrot is his favorite - and will definitely make it again!

Mar 22, 2008

this recipe is great!..thanks only changes i made were using whole wheat flour to keep it healthy, using 1.5 times the recommended carrots. i didnt have any pineabpples handy so i used apple sauce and it come out great too...thanks for this great recipe..i'll surely use it over and over again!

Nov 12, 2004

Without a doubt, the most delicious and decadent carrot cake I have ever eaten - I wish I could only eat this cake for the rest of my life *sigh*


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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