Carrot Cake Recipe

Carrot Cake is a very good homemade dessert. This cake is moist. It is easy to make. You could make this carrot cake recipe easier by using baby food carrots. You wont lose any flavor. The carrots are already cooked and mashed. I like to put nuts in carrot cake instead of raisons. I think it tastes better. To make muffins or cupcakes, simply poor the batter in muffin pans instead of a cake pan.

This cake goes well with a cup of coffee or tea and makes a good morning snack. It freezes well. Enjoy!

Ingredients

• 2 eggs
• 1 ½ cup sugar
• 1 cup boiled carrots (mashed)
• ¾ cup white seedless raisins
• 1½-cup regular flour sifted
• 1 ½ teaspoon baking soda
• ½ tablespoon cinnamon
• sifted confectioners sugar

To Prepare:

Preheat oven to 350 degrees. Beat eggs in bowl, add sugar, then add oil. Sift together the dry ingredients. Alternate adding dry ingredients then carrots. Blend. Add raisons. Bake in 9x13x2-inch pan for 35 minutes. Cool. Dust with sifted confectioner's sugar. May freeze

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Carrot Cake Recipe with Pineapple

• 2 cups of Flour
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ground cloves
• 2 cups sugar
• 1 1/2 cup of oil
• 4 beaten eggs
• 2 1/4 cups of finely grated carrots
• 18 oz. can of crushed pineapple drained
• 3/4 cup of chopped nuts

Add oil and eggs to dry ingredients. Mix well. Add carrots, pineapple and nuts. Mix together. Pour into greased and floured 9x13 pan. Bake at 350 degree for 40 minutes. cool and front with cream cheese frosting

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