Mary Annes Carrot Cake Recipes

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JANE'S CARROT CAKE



Jane's Carrot Cake image

My dear friend,and neighbor, Jane Graham shared this recipe with me many years ago. It is a family favorite. Makes great cupcakes for lunches too. Needs no icing. Incredibly delicious!

Provided by Ann Arber

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups sugar
1 1/4 cups oil
3 eggs
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups coconut
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts

Steps:

  • Preheat oven to 350.
  • Grease and flour 9x13 pan.
  • Combine sugar, eggs, oil ,and vanilla in bowl.
  • Blend using a spoon.
  • Stir in dry ingregients.
  • Mix well.
  • Add carrots, pineapple,coconut and nuts.
  • Pour into pan Bake until center comes out clean, around 50 minutes.
  • Ice if desired.

MARY ANNE'S CARROT CAKE



Mary Anne's Carrot Cake image

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.

Provided by P.Weiss

Categories     Spice Cake

Time 1h15m

Yield 28

Number Of Ingredients 11

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

Steps:

  • 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.
  • In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
  • 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.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 44.3 g, Cholesterol 39.9 mg, Fat 13.1 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 182.9 mg, Sugar 31.2 g

MARY ANNE'S CARROT CAKE



Mary Anne's Carrot Cake image

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.

Provided by P.Weiss

Categories     Spice Cake

Time 1h15m

Yield 28

Number Of Ingredients 11

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

Steps:

  • 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.
  • In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
  • 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.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 44.3 g, Cholesterol 39.9 mg, Fat 13.1 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 182.9 mg, Sugar 31.2 g

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