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Aunt Lois’ Carrot Cake


IMG_5890 A very generous piece of carrot cake!
IMG_7360 A mid-century cake on a mid-century platter
Carrots, pineapple and nuts folding into the cake batter Carrots, pineapple and nuts folding into the cake batter
IMG_7353 Carrot Cake batter ready to pour into 3 round prepared cake pans
IMG_7355 Softened raisins and chopped walnuts sprinkled over the first and 2nd layers of cake that have been thinly spread with the Cream Cheese Frosting
IMG_7356 Raisins softened in boiling water, now draining extra water on paper towels waiting next to chopped walnuts
IMG_7357 The first layer thinly spread with Cream Cheese Frosting

Aunt Lois Sanders Zuro shared this recipe in 1970. It’s been a family favorite ever since!


2 cups sugar

1 1/2 cups vegetable oil

4 eggs, beaten well

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

2 cups flour

1 cup chopped walnuts or pecans

3 cups grated carrot, do not pack, but lightly spoon into measuring cups, about 1 pound

1 15-ounce can sweetened crushed pineapple, drained well!


  • Butter and flour three 8 or 9-inch round baking pans. Preheat oven to 350 degrees.
  • In a large mixer bowl blend sugar and oil. Add well beaten eggs and blend well.
  • In a large bowl combine dry ingredients and whisk together thoroughly. Add dry ingredients to egg mixture and stir till just blended.
  • Stir in nuts, carrots and pineapple.
  • Pour batter into prepared pans and bake 25-35 minutes.
  • Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. Also check to see that the cake has slightly pulled away from the sides of the baking pan.
  • Let cool 20 minutes or so on cooling racks.
  • When cakes are cool enough to handle, remove from baking pans by inverting onto racks.
  • Cool completely. Cover with Saran if you do no plan to frost them the same day.

Cream Cheese Frosting


4 Tablespoons butter, room temperature

1 pound or 4 cups powdered sugar

8 ounce cream cheese, room temperature

1 teaspoon vanilla

1-3 teaspoons lemon juice, to your taste of tartness

1 1/2-2 cups chopped walnuts or pecans

1 1/2-2 cups raisins which have been softened in boiling water and drained well


  • In a mixing bowl combine butter and cream cheese and beat well.
  • Add powdered sugar and beat well. Add vanilla and lemon juice and blend.
  • If icing appears too thin, add more powdered sugar.
  • Spread a thin coat of icing on the top of the first layer of cake. Sprinkle with 1/3 of the nuts and raisins.
  • Spread a thin layer on both sides of the 2nd layer of cake.
  • Sprinkle 1/3 of the nuts and raisins on the 2nd layer of cake.
  • Spread a thin layer on the bottom side of the 3rd layer of cake.
  • Using a narrow metal spatula or knife, ice the side of the cake and finally the top of the cake. Decorate the top with remaining raisins and walnuts.


2 responses »

  1. Hi Nina, that cake brings back a lot of tasty memories! Boy, my mom sure could bake!
    Her apple coffee cake is a favorite in our home.


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