Carrot-Raisin Cake

Southern Living
12 to 15 servings


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1 1/2 cups firmly packed light brown sugar
1/2 cup butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped raisins
1 1/2 cups finely grated carrot
1/2 cup pecans or walnuts, finely chopped


Beat brown sugar and butter at medium speed with an electric mixer until creamy; add eggs and vanilla, beating well.

Stir in flour, baking soda, and salt just until moistened; stir in raisins and carrot. Spread mixture into a lightly greased 13- x 9-inch pan. Sprinkle with pecans.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack, and cut into squares.

Created date

December 2001