Ingredients
-
3
-
4
-
1 1/4
-
2
-
2
-
2
-
2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Carrot Cake,This is one of the few recipes my husband every requested from a coworker and brought home for me to make.,Great recipe, I made just a few minor changes. Increased the carrots to 4 cups (grated) and used nutmeg and allspice in addition to the cinnamon. I had a crazy idea and cooked the batter in my WAFFLE IRON. It turned out wonderful.,this recipe works time and time again perfectly for me, i often make a double recipe, mixed together in a giant bowl, half it by eye for baking then freeze the 2nd one. i drop the oil quantity a little if i’m trying to be healthy
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Beat Together the Eggs, Oil, and White Sugar. Blend Mixture For Thirty Seconds. |
|
2
Done
|
Sift Together Flour, Baking Powder, Baking Soda, Salt and Spices. Add the Carrots and Raisins. |
|
3
Done
|
Pour Egg Mixture Into Dry Ingredients, and Mix Well. Pour Batter Into Well Greased 10 Inch Tube or Bundt Pan. |
|
4
Done
|
Bake at 350 Degrees F (175 Degrees C) Oven For 45 to 50 Minutes. Cool Cake on Wire Rack, and Then Refrigerate Until Completely Cooled. |
|
5
Done
|
to Make Cream Cheese Glaze: Blend Together Confectioners' Sugar, Cream Cheese, Corn Syrup, and Vanilla. Spread Over Cooled Cake. |
