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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a wonderfully moist and decadent carrot cake. It came to me from a friend with family of excellent bakers! Really mouth watering and delicious. Goes great with cream cheese frosting. Ingredients:
2 cups all-purpose flour |
2 cups sugar |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
3/4 teaspoon salt |
1 cup oil |
4 eggs |
2 cups grated carrots |
1 1/2 teaspoons vanilla |
1/2 cup shredded coconut |
1 teaspoon nutmeg |
1 teaspoon cinnamon |
3/4 teaspoon ground cloves |
1 teaspoon allspice |
1 teaspoon rose water |
8 ounces crushed pineapple (& juice from can) |
1/2 cup crushed walnuts |
1/2 cup raisins |
Directions:
1. This recipe is easiest if you measure everything ahead of time, so it is all ready to go! Mix together all of the liquids first, then mix in the sugar, and then the rest of the dry ingredients.
2. Bake at 325 F for about 2 hours in a Bundt Pan and about 70 minutes in a regular cake pan.
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