Carrot Cake VI


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.

Modified from: Carrot Cake VI

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1hr servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  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, in a medium saucepan. Cook over low heat for 5 minutes. Cool. Add butter sub once mixture is cooled.
  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.
  5. ALso makes 14 muffins /1/3 cup measure/spray and paper linnings


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