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Spicy Carrot Cake Recipe


3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon baking sugar

1/2 teaspoon salt

2 cups vegetable oil

3 cups whole carrots, diced

1 red onion, diced

3 cups raisins

3 cups canned carrots, drained

3 cups brown sugar

1 (16 ounce) can sliced carrots

3 cups chopped celery

3/4 cup chopped walnuts

2 (6 ounce) cans pitted and diced water chestnuts


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large bowl, sift flour, baking soda, baking powder and baking soda together. Set aside.

In a large bowl, cream together the oil, sugar, carrots, onion and raisins until light and fluffy. Beat in the brown sugar and carrots; stir into the creamed mixture.

Beat in water to make a well in the bottom of the prepared pan. Pour the batter into the prepared pan and sprinkle with the chopped carrots and celery. Sprinkle the bread crumbs into the bottom of the greased and floured pan. Sprinkle the remaining crumbs over the top of the cake.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 5 minutes.

To make the frosting: In a medium bowl, mix the brown sugar and carrot juice. Stir the carrot mixture into the creamed mixture and frost the sides and edges of the cake. Chill the frosting for at least 3 hours before slicing into squares.


onroqooVooo writes:

This was too cheesy and bland. I would use again but it was more expensive
Beckwheet Qeeen writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was born in the US, but both parents are Chileans-- this recipe is perfect! Easy to follow and fits my family exactly. Awesome texture and handsome presentation.
faald jr writes:

⭐ ⭐ ⭐ ⭐ ⭐

Surprisingly good . . . sturdier than anticipated.