Monday, October 17, 2005

carrot cake

For those of you carrot cake fans, this is an AWESOME recipe.
I’m making it for tomorrow night’s Tapestry Meeting.

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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