Carrot Cake, Tammy's - Master Cookbook Recipe # 207

Name: Carrot Cake, Tammy's - Master Cookbook Recipe # 207
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12-16
Cuisine: Southern
Ingredients: 2-1/2 cups granulated sugar; 4 large eggs, room temperature; 2 tsp vanilla extract; 1 cup cooking oil (or 1 cup salted butter, melted); 2 tsp cinnamon; 1/2 tsp ground ginger; 1/2 tsp nutmeg (optional); 2-1/4 cups self-rising flour; 1/2 tsp salt; 1 cup chopped pecans; 3 cups peeled carrots, grated; 8 oz. can crushed pineapple (with juice); 1/2 cup golden raisins (tossed in a little flour)

This is the ultimate Southern Carrot Cake,incredibly moist, perfectly spiced, and loaded with texture. The addition of crushed pineapple and golden raisins ensures every bite is juicy, while the pecans add a delightful crunch. It’s a classic favorite that truly shines when paired with homemade cream cheese frosting.

This is recipe #207 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min

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Ingredients

2-1/2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup cooking oil (or 1 cup salted butter, melted)
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg (optional)
2-1/4 cups self-rising flour
1/2 tsp salt
1 cup chopped pecans
3 cups peeled carrots, grated
8 oz. can crushed pineapple (with juice)
1/2 cup golden raisins (tossed in a little flour)

Instructions

Mix Base: In a large bowl, combine the sugar, eggs, and vanilla; mix well until smooth.
Combine: Add the oil (or melted butter) and spices. Gradually incorporate the flour and salt, blending until combined.
Fold in Extras: Gently fold in the pecans, grated carrots, crushed pineapple (with the juice!), and the floured golden raisins.
Final Blend: Mix the batter for 1 minute at medium speed to ensure everything is evenly distributed.
Bake: Pour the batter into two greased 9-inch round cake pans. Bake at 325°F for approximately 1 hour, or until the cakes are golden and a toothpick comes out clean.
Cool & Frost: Allow the cakes to cool on wire racks for 15 minutes before flipping them onto parchment paper. Once completely cool, frost with Master Cookbook Recipe # 208: Cream Cheese Frosting.

Notes

Tammy's Tip: For the best flavor, always use fresh, neutral oils like canola, vegetable, or sunflower. Check your oil before you start,if it has a strong smell or is past its expiration date, it can ruin the taste of your beautiful cake!