Frosty's Carrot Cake Recipe

Perfect, little muffin cake.
  • Prep time: 10 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 9

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  • 2 cups grated carrots
  • 8 oz. can unsweetened crushed pineapple, well drained
  • 2 eggs
  • ½ cup raisins
  • ½ cup chopped walnuts
  • Cream cheese frosting

cooking methods

  • Bake


Combine first 6 ingredients in large bowl; stir until mixed. Bake in ungreased 8x8 baking pan or 10-inch deep-dish pie plate at 350° for 40-45 minutes; cool. Top with cream cheese frosting. Makes 9 servings.

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Rated 5 out of 5 by from So easy and yummy! Perfect carrot cake with just one bowl!!! Made this for my friends and they ordered mixes so they can make it for their families. Everyone loved it! Baked it in an 8x8 pan... so easy
Date published: 2017-02-13
Rated 5 out of 5 by from Best Carrot Cake This recipe is so good. I have to limit myself to eating just one a day!
Date published: 2016-05-01
Rated 5 out of 5 by from So moist! My family loves this carrot cake recipe! It is super moist, easy to make. The only doesn't last long! :-)
Date published: 2014-11-07
Rated 5 out of 5 by from Frosty's Carrot Cake I love this recipe. The cakes are so moist and delicious. I made cream cheese icing to put on top. They were a big hit at my party. I made them in mini muffin pans and if you use cooking spray I had no problem getting them of of the pan
Date published: 2014-03-03
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