Monday, June 19, 2006

Carrot Cake

4 eggs
2 c. brown sugar
1½ c. Canola oil
2 c. flour
2 tsp. baking powder
1½ tsp. baking soda
4 ½ tsp. cinnamon
1 ½ tsp. cardamom
¼ tsp. nutmeg
1/16 tsp crushed cloves
1 tsp. salt
2 c. grated carrots
1 c. pineapple pieces
1 c. walnuts (I used soaked raisins instead)
1 tsp. vanilla

Mix eggs and brown sugar together. Add canola oil and mix until light and fluffy. Mix dry ingredients together and add to egg mixture. Add rest of ingredients. Bake in 13 x 9 inch glass baking dish at 350°F for approximately 40 to 50 minutes.
Cake freezes well.

Icing: 2 cups of cream cheese, ½ c. of unsalted butter, 2 cups icing sugar, 2 tbs. lemon juice. Mix together. Icing will keep for a long time in the refrigerator.

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