carrot cake
For those of you carrot cake fans, this is an AWESOME recipe.
I’m making it for tomorrow night’s Tapestry Meeting.
TASTE OF THE ISLANDS CARROT CAKE
1 ¾ cup plus 4 T flour
2 t. baking soda
2 t. cinnamon
¼ t. salt
1 ½ cup veg oil
1 2/3 cup sugar
3 eggs
4 cups shredded carrots
1 cup chopped pecans
½ cup raisins
Preheat oven to 350. Grease 10 inch round baking pan and line bottom with wax paper.
Grease the paper and lightly flour the pan and paper.
Stir together 1 ¾ plus 2 T flour, soda, cinnamon, and salt.
In a large mixing bowl, beat oil, sugar, and eggs until light in color… about 3 min on low speed.
Add flour mixture slowly, beating just until smooth.
Combine carrots, nuts, raisins, and remaining 2 T flour.
Stir into batter.
Pour into pan.
Bake 20 min at 350, then reduce to 325 for 50 min.
Cool at least 15 min.
Frost with cream cheese frosting.
I’m making it for tomorrow night’s Tapestry Meeting.
TASTE OF THE ISLANDS CARROT CAKE
1 ¾ cup plus 4 T flour
2 t. baking soda
2 t. cinnamon
¼ t. salt
1 ½ cup veg oil
1 2/3 cup sugar
3 eggs
4 cups shredded carrots
1 cup chopped pecans
½ cup raisins
Preheat oven to 350. Grease 10 inch round baking pan and line bottom with wax paper.
Grease the paper and lightly flour the pan and paper.
Stir together 1 ¾ plus 2 T flour, soda, cinnamon, and salt.
In a large mixing bowl, beat oil, sugar, and eggs until light in color… about 3 min on low speed.
Add flour mixture slowly, beating just until smooth.
Combine carrots, nuts, raisins, and remaining 2 T flour.
Stir into batter.
Pour into pan.
Bake 20 min at 350, then reduce to 325 for 50 min.
Cool at least 15 min.
Frost with cream cheese frosting.
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