Carrot Cake I
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
51
Sourness
48
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
Carrot (grated)4
Eggs1.25 cups
Vegetable Oil2 cups
White Sugar2 cups
All-Purpose Flour (sifted)2 tsps
Baking Powder2 tsps
Baking Soda1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Ground Nutmeg1 cup
Golden Raisins1.25 cups
Sugar (confectioners')1 tbsp
Light Corn Syrup1 tsp
Vanilla ExtractDirections:
1
Beat together the eggs, oil, and white sugar
2
Blend mixture for thirty seconds
3
Sift together flour, baking powder, baking soda, salt and spices
4
Add the carrots and raisins
5
Pour egg mixture into dry ingredients, and mix well
6
Pour batter into well greased 10 inch tube or bundt pan
7
Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes
8
Cool cake on wire rack, and then refrigerate until completely cooled
9
To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla
10
Spread over cooled cake