Carrot Cake

• 2 cups flour
• 2 cups sugar
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 4 eggs unbeaten
• 3 cups grated raw carrots
• 1/2 cup salad oil

Put everything in a bowl at one time and mix until well blended. Pour batter in 3 greased and lined 8" layer cake pans. Cook at 350 degrees F for 30 min.

Ingredients:

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

Directions:

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with my Orgasmic Cream Cheese Icing.

Carrot Cake

Ingredients

150gms soft brown sugar
150gms soft margarine
3 eggs
200gms finely grated carrot
75gms raisins
50g chopped walnuts
150gms whole meal self-rising flour
1 level teaspoon cinnamon
1/4 teaspoon ground nutmeg
a few drops vanilla essence

Method

1. Light oven Gas no. 4 / Electric 180.
2. Grease and line a 7" (18cm) tin.
3. Cream the margarine and sugar together until pale and fluffy, add the beaten eggs and vanilla essence a little at a time.
4. Carefully fold in the grated carrot, raisins and walnuts with the flour and spices, to form a soft dropping consistency.
5. Pour mixture into tin and bake cake for 50 minutes.
6. When cooked turn cake out of tin and leave to cool.

This is one of my favourite recipes and turns out nice everytime, try it and see what you think, opinions welcome! :)