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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A moist, delicious carrot cake. Top with your favorite cream cheese frosting and it's fantastic. Ingredients:
1 cup butter |
1 cup brown sugar |
1 cup sugar |
4 eggs |
1 lb carrot, shredded |
1 cup raisins |
2 teaspoons vanilla |
1 (20 ounce) can crushed pineapple, drained well |
3 cups flour |
2 teaspoons baking powder |
2 teaspoons cinnamon |
2 teaspoons ginger |
1 teaspoon salt |
Directions:
1. Shred carrots and set aside.
2. Pour pineapple into cheese cloth and drain well, but not dry, set aside.
3. Cream together butter, br sugar, sugar, eggs and vanilla.
4. Sift together dry ingredients and add to wet mixing well.
5. Add pineapple, raisins and shredded carrots to above and mix well.
6. Pour into a well greased 9x13 pan.
7. *Thiscake won't rise, so you don't have to worry about it pouring over the edge while baking, but this recipe doesn't work well in a larger pan.
8. *Bake 350 degrees for 50-60 minutes.
9. Top with your favorite cream cheese frosting.
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