Best Carrot Cake In The World |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 24 |
|
A truly wonderful carrot cake that can be topped with cream cheese frosting or left plain. Very, very moist thanks to the pineapple. you can leave out the nuts, if you like. Ingredients:
2 cups all-purpose flour |
2 tsp baking powder |
1 tsp baking soda |
1/2 tsp salt |
1 tsp ground cinnamon |
1/2 tsp ground nutmeg |
1/2 tsp ground allspice |
4 eggs |
2 cups granulated sugar |
2 tsp vanilla extract, essence or flavoring |
1 1/4 cups veg oil |
2 cups (5 med) grated carrots |
1 can (20 oz) crushed pineapple, drained |
1/2 cup dried coconut |
1 cup chopped walnuts |
1 cup raisins |
frosting |
2 large packages of cream cheese |
1/2 cup powdered sugar |
Directions:
1. Preheat oven to 350F/170C/Gas Mark4.
2. Coat a large loaf pan, 10x15x2 baking dish or bundt pan with oil or cooking spray.
3. In a mediium mixing bowl stir together using a wooden spoon the FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG and ALLSPICE. Set aside.
4. In another larger bowl mix together using a wooden spoon the EGGS, SUGAR and VANILLA.
5. Stir in the OIL until the mixture is thick.
6. Gently stir in the DRY ingredients.
7. Fold in the CARROTS, WALNUTS (optional), PINEAPPLE, COCONUT, and RAISINS.
8. Pour slowly into prepared pan and spread evenly.
9. Bake 55 to 60 minutes or until a knife inserted into the cake comes out clean.
10. Cool for 15 minute, then turn out on to plate or platter.
11. Frosting:
12. In a medium bowl use an electric mixer to blend the CREAM CHEESE and POWDERED SUGAR.
13. Spread on cake after it has cooled.
|
|