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Carrot Cake - Large

5.0(13)

A very large, moist, carrot cake that will feed a crowd. Get used to shreading carrots as you'll be asked to make this over and over again.

by Steve_G·published 2001-12-11

Dessert

Servings

1 cake, 16 serving(s)

Total time

1h 45m

prep 1h

Calories / serving

456 kcal

Ingredients (13)

serves

Instructions (13 steps)

04Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.

05Can be made in three 8 inch pans for a really tall cake.

06In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla.

07Stir in the pineapple.

08Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.

09Finally stir in the carrot mixture and the walnuts.

10Pour evenly into the prepared pans.

11Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.

12Cool for 10 minutes before removing from pan.

13When completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.