Spicy Carrot Cake - Martha White®
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Spicy Carrot Cake

Prep Time

25 min

Cook Time

60 min


9 Servings

Total Time

85 min

Spicy Carrot Cake


Non-stick cooking spray

1 1/4 cups Martha White Self-Rising Flour

1 cup sugar

2 teaspoons ground cinnamon

3/4 cup pure vegetable oil

2 teaspoons vanilla extract

2 large eggs

1 cup grated carrots

1/2 to 1 cup chopped pecans

1/2 cup raisins

Powdered sugar


Heat oven to 350ºF. Spray the bottom only of an 8 or 9-inch square pan with non-stick cooking spray.

Combine flour, sugar, cinnamon, oil, vanilla, and eggs in a large bowl; beat at low speed until moistened.

Beat for 2 minutes at medium speed. Stir in carrots, pecans, and raisins. Pour into the prepared pan.

Bake for 50 to 65 minutes or until a toothpick inserted in the center comes out clean.

Sprinkle with powdered sugar.

Allow to cool before serving.