Carrot Cake

Makes 16
Prep 40 m
Bake 45 m
Bake 30 m



  1. 1 of 7 Adjust oven rack to top of lower third of oven. Heat to 375 degrees F. Grease and flour 10-inch (12-cup) tube pan.
  2. 2 of 7 Combine flour, sugars, baking powder, ginger, baking soda, cloves, nutmeg and salt in large bowl. Beat on low speed 30 seconds. Make well in center.
  3. 3 of 7 Beat eggs in small bowl. Stir in oil, orange juice and vanilla.
  4. 4 of 7 Pour liquid ingredients into well; stir rapidly with wooden spoon until well mixed. Then beat at medium speed 3 minutes, until blended. Stir in carrots, coconut, walnuts and raisins. Pour into prepared pan.
  5. 5 of 7 Bake in 375 degrees F oven 45 minutes. Lower oven temperature to 350 degrees F. Bake 30 minutes. Cool cake in pan on rack 15 minutes. Turn cake out onto rack to cool. Peel off paper.
  6. 6 of 7 Meanwhile, prepare glaze.
  7. 7 of 7 Place cake on serving platter. Slowly pour glaze over cake. Garnish with coconut if desired.
Nutrition Information for Carrot Cake
Servings Per Recipe: 16
Per Serving: 5 g sat. fat, 27 g Fat, total, 59 mg chol., 6 g pro., 43 g carb., 429 kcal cal., 238 mg sodium, 2 g fiber