Carrot Cake

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Carrots, nuts and raisins with a kick of can’t go wrong when you serve this beauty.
cook 25min
cook 50min
cook One frosted 9-inch cake

What's in it


4 large eggs
1 cup oil (grape seed, olive-not extra virgin or canola oil)
1 teaspoon vanilla extract
2 cups Imperial Sugar Extra Fine Granulated Sugar
2 cups all-purpose flour (spoon and sweep method*)
1 tablespoon cinnamon
2 teaspoons baking soda
4 cups grated carrots
2/3 cup pecan pieces or walnuts
1 cup raisins, dark or golden
Cream Cheese Frosting
Dried carrot strips

1 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup water
2 medium sized carrots
Optional: 1 1/3 cups pecan pieces for sides

How to cook it


  • Preheat oven to 350°F.
  • Butter and flour or use baking spray, prepare two 9 inch baking pans. Set aside.
  • In a bowl beat eggs for 5 minutes. Gradually add oil in a thin stream. Add vanilla.
  • Sift together sugar, flour, cinnamon and baking soda and add to above and mix well. Add carrots, nuts and raisins and mix until combined.
  • Evenly divide batter into prepared pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger or a toothpick comes out clean. About 45 - 55 minutes. Let sit in pan for 10 minutes before removing.
  • Turn cake out pan. Let cool completely before frosting.
  • Prepare Cream Cheese Frosting and frost cool cake.
  • For carrot strips, peel carrots using a vegetable peeler. Continuing with vegetable peeler, make long carrot strips from top to bottom. Set aside. Bring to a boil sugar and water. Add carrot strips and simmer for 5 minutes and then drain.
  • Lay carrot strips in a curvy fashion on a silicone baking mat or wax paper. Place on a cookie sheet and place in a 200°F oven until crisp, about 90 minutes.
  • Optional: Coat sides of carrot cake with 1 1/3 cups of finely chopped pecans.