Carrot Spice Cake Recipe
Ingredients
| Flour | 1 1/4 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Shredded carrot | 1 1/4 Cup (16 tbs) | |
| Oil | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Crushed pineapple | 1 Can (10oz), drained | |
| Vanilla | 1 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
| Raisins | 1/4 Cup (16 tbs) |
Directions
In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrot.
Stir in oil, eggs, pineapple and vanilla and beat 2 minutes at medium speed.
Stir in nuts and raisins.
Pour batter into a greased 10 to 12 cup fluted tube dish.
TO COOK BY INSTA-MATIC: Cover completely with 2 pieces of plastic wrap.
Cook on COOK 3.
TO COOK BY TIME: Cover with wax paper.
Cook at MEDIUM 10 to 11 minutes, or until toothpick inserted near center comes out clean.
TO COMPLETE: Let stand, uncovered, 10 minutes.
Store, covered, until ready to serve.
Stir in oil, eggs, pineapple and vanilla and beat 2 minutes at medium speed.
Stir in nuts and raisins.
Pour batter into a greased 10 to 12 cup fluted tube dish.
TO COOK BY INSTA-MATIC: Cover completely with 2 pieces of plastic wrap.
Cook on COOK 3.
TO COOK BY TIME: Cover with wax paper.
Cook at MEDIUM 10 to 11 minutes, or until toothpick inserted near center comes out clean.
TO COMPLETE: Let stand, uncovered, 10 minutes.
Store, covered, until ready to serve.
Chef
