steve (06/14/82)
This recipe has been doctored such that it is not as sweet or greasy as many other carrot cake recipes are. It makes terrific muffins, especially when eaten with a schmear of cream cheese. Ingredients: 2 cups flour (whole wheat gives a nutty flavor) 1 tsp baking soda 2 tsp baking powder 1 cup sugar 4 eggs 1/2 cup shortening (vegetable oil, margarine & butter all good choices) 1 tsp vanilla 1 jar baby food carrots, or 1 cup puree carrots 2 tsp cinnamon, or 1 tsp cinammon & 1 tsp ginger or nutmeg 1 cup drained, unsweetened crushed pineapple 1 cup chopped nuts 1 cups raisins Mix all ingredients together, and bake for approximately one hour at 350F. This may vary, depending upon your oven and the type of pan you use. If you're using a decorator pan (like a bundt pan) make sure it is well greased. I prefer spraying with PAM, myself. To test for doneness, the toothpick method is as good as any. When serving this for the first time, don't tell people they're eating "carrot" cake, especially small folks under the age of 12.
5113jls@houxr.UUCP (08/09/83)
Here is a carrot cake recipe that I have come up with. It has been tested and proven to be good (great!). Carrot Cake 1 1/2 C oil (veg. or corn oil) 2 C sugar 6 T molasses 4 eggs 2 t baking powder 2 t baking soda 2+ t cinnamon (heaping t) 1 t nutmeg 1/2 t clove 1/2 t ginger 3 C flour 2 C grated carrots (use large grating size) 1/2 C chopped walnuts 1/2 C raisins Beat the oil and eggs together. Add your sugar and molasses and beat mixture. Add baking powder, baking soda, cinnamon, nutmeg, clove and ginger and mix well. Mix in your flour. Add your carrots, walnuts and raisins and mix with a spoon. Preheat oven to 350 F. Grease and flour a 10 inch tube pan. Pour mixture in pan and bake for 1 hour.