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Best Carrot Cake Ever


Best Carrot Cake Ever



6 glasses ground carrots

1 glass brown sugar

1 glass raisins

4 eggs


1 1/2 glasses white sugar

1 glass vegetable oil

2 teaspoons vanilla extract

1 glass smashed pineapple, drained

3 glasses all-purpose flour


1 1/2 teaspoons heating soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 container chopped walnuts


-In a medium bowl, combine ground carrots and brown sugar. Set aside for 60 minutes, at that point blend in raisins.


-Preheat stove to 350 degrees F (175 degrees C). Oil and flour two 10 inch cake pans.

-In a expansive bowl, beat eggs until light.Continuously beat within the white sugar, oil and vanilla. Mix within the pineapple. Combine the flour, heating pop, salt and cinnamon, blend into the

damp blend until ingested. At last mix within the carrot blend and the walnuts. Pour equally into the arranged dish.

-Bake for 45 to 50 minutes within the preheated stove, until cake tests done with a toothpick. Cool for 10 minutes some time recently expelling from skillet. When totally cooled, ice with cream

cheese icing.


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