• Ingredients
  • 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

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9×5 inch loaf pan, and line with wax paper.
  • Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
  • In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
  • Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

Nutritional Information

Amount Per Serving  Calories: 211 | Total Fat: 1.1g | Cholesterol: 2mg Powered by ESHA Nutrient Database Nutritional Information Carrot Cake VI Servings Per Recipe: 12 Amount Per Serving Calories: 211

  • Total Fat: 1.1g
  • Cholesterol: 2mg
  • Sodium: 258mg
  • Total Carbs: 49.2g
  •     Dietary Fiber: 1.6g
  • Protein: 2.7g