Sandy Jenkin's Carrot Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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I have tried a lot of carrot cakes, but this one is my favorite. The difference is the hint of orange. It can be served as a breakfast coffee cake or frosted and served for a dessert. Cream cheese icing is my favorite. Ingredients:
1 lb carrot, grated |
1 orange |
2 cups sugar |
2 1/2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 cup oil |
4 eggs |
1 cup raisins |
1 cup walnuts, roughly chopped |
Directions:
1. Preheat the oven to 350 degrees.
2. Grease and flour a 9 x 13 x 2 pan.
3. Grate the rind of the orange into a bowl with the grated carrots.
4. Set aside.
5. Juice the orange.
6. Combine the dry ingredients in a large bowl and stir.
7. Add the oil, orange juice, and eggs.
8. Beat well.
9. Stir in the grated carrot and orange zest.
10. Stir in the raisins and chopped nuts.
11. Pour into prepared pan.
12. Bake for 1 hour or until center of cake springs back when lightly touched.
13. Let cake cool in pan.
14. If you frost cake, be sure to wait until it is completely cooled or it will melt your icing.
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