Sunday, March 17, 2019
Fully Loaded Carrot Cake
Fully Loaded Carrot Cake
4 cups coarsely grated carrots
3/4 cup raisins
3/4 cup drained crushed pineapple
2-3 tbsp pineapple juice reserved from above
3/4 cup brown sugar
3 eggs
1 cup white sugar
3/4 cup oil
1 tsp vanilla
2 1/3 cups of flour
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 cup of walnuts
Combine the carrots with the raisins, pineapple, 2-3 tbsp of pineapple juice and brown sugar
In a large bowl, mix the eggs, white sugar, oil and vanilla together.
In another bowl, whisk together all the dry ingredients.
Add the raisin/carrot mixture to the eggs one and combine. Then add in the flour and spices, mixing until combined completely. Stir in the walnuts.
Spoon the batter into a well greased and floured 9x13 pan, add in this chunky, awesome batter. This is not for the fainthearted!
Bake in a 350 degree oven for 30-35 minutes, or until you can poke a toothpick in the middle and it comes out clean.
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