Carrot Cake - Large
Total Time: 1 hr 45 mins
Preparation Time: 1 hr
Cook Time: 45 mins
Ingredients
- 6 cups grated carrots
- 1 cup light brown sugar
- 1 cup raisins (i chop them first)
- 4 eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil (combination of 3/4 c. melted butter and 1/4 c. walnut oil)
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts or 1 cup chopped pecans
Recipe
- 1 in a medium bowl, combine grated carrots and brown sugar.
- 2 set aside for 60 minutes, then stir in raisins.
- 3 preheat oven to 350 degrees f.
- 4 grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.
- 5 can be made in three 8 inch pans for a really tall cake.
- 6 in a large bowl, beat eggs until light, gradually beat in the sugar, oil and vanilla.
- 7 stir in the pineapple.
- 8 combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
- 9 finally stir in the carrot mixture and the walnuts.
- 10 pour evenly into the prepared pans.
- 11 bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
- 12 cool for 10 minutes before removing from pan.
- 13 when completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.
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