Carrot Cake VI

I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.

Carrot Cake VI


  • 1 1/3 cups water
  • 1 1/3 cups white sugar
  • 1 cup raisins
  • 2 large carrots, grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 2 teaspoons butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 cup chopped walnuts
  • 1 pinch salt


1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9×5 inch loaf pan, and line with wax paper.

2 Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.

3 In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.

4 Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

You May Also Be Interested In


No Comments Yet

Login To Leave A Comment