Monday, June 17, 2013

Carrot Cake - Homemade

2 cups sugar
1 1/3 cups vegetable oil
3 eggs
1 teaspoon vanilla extract
2 1/2 cups flour, plus 1 tablespoon
2 teaspoon baking soda
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 teaspoon salt
1 cup raisins
1 cup chopped pecans
1 pound carrots, peeled and grated
1/2 cup crushed pineapple, drained



Combine sugar, oil, eggs, and vanilla in a mixing bowl and mix on medium speed for about two minutes until light yellow in color. In a separate bowl, combine flour, soda, cinnamon,

ginger, nutmeg and salt and whisk together. Add to mixing bowl

and mix on low speed until just incorporated. Batter will be pretty

thick at this point. Toss raisins and pecans with remaining one

tablespoon of flour, carrots and pineapple into batter until well distributed.

 Divide batter evenly among 3 round pans and bake about 30 minutes or

until toothpick comes out clean at 350 
**see Carrot cake frosting listing

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