BETH'S CARROT CAKE

Beth's Carrot Cake image

This recipe makes a large batch that can be used to make several forms of carrot cake. It is moist and good by itself or topped with cream cheese frosting.

Provided by Petdrwife

Categories Dessert

Time 55m

Yield 2 cakes

Number Of Ingredients 13

Ingredients

3 cups vegetable oil
8 large eggs
4 cups sugar
1 tablespoon vanilla
4 cups flour
1 teaspoon nutmeg
2 tablespoons cinnamon
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
5 cups carrots (fine grated)
2 (8 ounce) cans crushed pineapple
3 cups chopped walnuts (optional)

Steps:

Mix vegetable oil, eggs and vanilla in a bowl; set aside.
Place sugar, flour, nutmeg, cinnamon, baking powder, soda and salt in large bowl.
Mix wet ingredients into dry till well blended.
Fold in carrots, pinapple and nuts.
Bake times are approximate (insert knife in center, cake is done when comes out clean).
Spring Form pan: 60-70 minutes.
Tube/Bundt pan: 50-60 minutes.
Loaf pan: 40-50 minutes.
8" cake pans: 30-35 minutes.
Again, this recipe makes several of the above. I usually make a two layer cake then maybe a loaf or mini loafs. I imagine you could make some nice muffins or sheet cake as well but I am not sure of the cook times. Top with your favorite cream cheese frosting or eat plain.

Nutrition Facts : Calories 5937.7, Fat 350.8, SaturatedFat 49.4, Cholesterol 846, Sodium 3445.5, Carbohydrate 662.7, Fiber 20.2, Sugar 448.4, Protein 54.8