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Cake, Carrot


This is a carrot cake as it should be - moist, dark and flavoudul with reak cream cheese icing. The recipe of from Bumpy's Cafe in Calgary.

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  • 1-1/2 cups of vegetable oil
  • 1 cup white sugar
  • 1 cup lightly packed brown sugar
  • 4 eggs
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp salt
  • 3 cups grated carrots
  • 1 cup raisins


Servings 12
Preparation time 25mins
Cooking time 85mins


Step 1

Preheat oven to 350 degrees
Grease of spray large bundt pan and set aside.

In a large mixing bowl, beat together oil and sugars until well blended. Beat 1 egg at a time, blending thoroughly ater each. Mix dry ingredients together and add to wet, mixing well. Fold in carrots and raisins.
Pour batter into Bundt pan and place in the preheated oven for 1 hour, or until a toothpick inserted inti the cake comes out clean. Remove from oven and sool on rack for 10 to 15 minutes. Then, with cake still in the pan, tun upside down on the rack to cool about 1 hour.
Remove fron pan by gently running a butter knife around edges.
When cake is completely cool, spread with cream cheese icing.

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