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Carrot-Raisin Cake

Yield 12 to 15 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.