Carrot cake has always been my favorite cake and this is the only recipe I have ever used!
This recipe will forever change your mind about what carrot cake is supposed to be. The best things about one great slice of cake :
Soft smoothness.
Wet crumbs. There is no drought in the slightest here.
Lots of finely grated carrots (they add a light flavor and nice moisture and give them a very natural color too).
The ideal level sweetness.
A wonderful blend of spices and vanilla to enhance the flavour.
Thin but stable.
Cream cheese is the only way to go here.
I’ve probably made this cake nearly 100 times. I am always looking for an excuse to do this and will continue to do so. When I throw out options for someone on their birthday, this always has a way of being the best idea on the list :).
* Ingredients :
° 4 cups shredded carrots
° 1 cup raisins
° 2 eggs
° 1 cup white sugar
° 1 cup vegetable oil
° 1 teaspoon vanilla
° 1 cup crushed pineapple
° 2 cups all-purpose flour
° 1 teaspoon baking soda
° 1 teaspoon salt
° 2 teaspoons ground cinnamon
° 1 cup chopped walnuts
* Method :
Step 1: Combine shredded carrots and brown sugar in a medium sized bowl,
For 50 minutes, add raisins.
Step Two: Preheat the oven to 350 degrees, using a greased tray.
Step 3: In a large bowl, mix together the sugar, vegetable oil, eggs, and vanilla
My heart is pineapple. In a separate bowl, combine the flour, baking soda, salt, and cinnamon, and gently stir in the carrot-walnut mixture