Carrot Spice Cake Recipe
Ingredients
| Flour | 1 1/4 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Shredded carrot | 1 Cup (16 tbs) | |
| Oil | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| 1/2 cup crushed pineapple with syrup | ||
| Vanilla extract | 1 Teaspoon | |
Directions
In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrot.
Stir in remaining ingredients and beat 2 minutes at medium speed.
Pour batter into a greased 8 or 9-inch round baking dish with small glass inverted in center.
TO HEAT BY TIME Set Power Select at MEDIUM for 10 to 11 1/2 minutes.
TO HEAT BY INSTA-MATIC Cover completely with 2 pieces of plastic wrap; heat on COOK 3.
After heating release plastic.
Let STAND, covered, 10 minutes.
Store, covered, until ready to serve.
Stir in remaining ingredients and beat 2 minutes at medium speed.
Pour batter into a greased 8 or 9-inch round baking dish with small glass inverted in center.
TO HEAT BY TIME Set Power Select at MEDIUM for 10 to 11 1/2 minutes.
TO HEAT BY INSTA-MATIC Cover completely with 2 pieces of plastic wrap; heat on COOK 3.
After heating release plastic.
Let STAND, covered, 10 minutes.
Store, covered, until ready to serve.
Chef
