6 cups of grated carrots
1 cup of brown sugar
1 cup of raisins
4 eggs 1 1/2 cups white sugar
1 cup of vegetable oil
2 teaspoons of vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour 1 1/2 teaspoon baking soda
1 teaspoon of salt 4 teaspoons of ground cinnamon
1 cup of chopped walnuts

  In a medium bowl, combine the grated carrots and brown sugar. Reserve for 60 minutes, then stir in the raisins. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. In a large bowl, beat the eggs until light. Gradually incorporate the white sugar, oil and vanilla. Stir in the pineapple. Combine flour, baking soda, salt and cinnamon, stir into wet mixture until absorbed. Finally, add the carrot mixture and the nuts. Pour evenly into the prepared molds. Bake for 45 to 50 minutes in the preheated oven, until the cake tests are done with a toothpick. Let cool 10 minutes before unmolding. When completely cool, cover with cream cheese frosting.


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