Saturday, August 15, 2009

Deluxe Carrot Cake

Deluxe Carrot Cake
from The Good Housekeeping Cookbook

I cheated with the frosting on top, I used a premade from the store, I put some in a pyrex measuring cup, microwaved it for about 15-20 seconds to make it pourable and put that over the top of my bundt.

2 1/2 C flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
4 large eggs
1 C granulated sugar
3/4 C packed light brown sugar
1 C vegetable oil
1 C crushed pineapple with juice
1 Tablespoon vanilla
3 C loosely packed shredded carrots
1 C chopped walnuts
3/4 C dark seedless raisins

1. Prehat oven to 350 F. Grease and flour 10 inch bundt pan.
2. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt and nutmeg.
3. In Large bowl with mixer at med-high speed , beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scraping the bowl with a rubber spatula. Beat in oil, milk, and vanilla. Reduce speed to low, add flour mixture and beat til smooth, about 1 minute, scraping bowl. Fold in carrots, walnuts and raisins.
4. Spoon batter into prepared pan and spread evenly. Bake until toothpick inserted in the center comes out almost clean. About 1 hour. Cool in pan on wire rack 10 minutes. Run a thin knife around edges to loosen from pan. Invert onto rack

Use cream cheese frosting on top.


Ingrid said...

I want carrot cake! Bundt cakes make things so much easier don't you think? Of course, if you're lazy like, um, me and don't properly grease and flour the pan they might not be.

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