A really good, dense carrot spice cake. It is our traditional Easter dessert and a real showstopper when decorated with green-tinted coconut and jellybeans to resemble an Easter basket. Frost with a basic cream cheese frosting with a little vanilla and lemon juice. Yum!
Provided by Elizabeth Woodfin Moll
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.
- Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat well. Beat in pineapple and carrots. Mix in flour mixture until well blended. Fold pecans and golden raisins into the batter.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Cool in the pan for 10 minutes. Invert onto a large plate. Let cool completely, about 30 minutes.
Nutrition Facts : Calories 742 calories, Carbohydrate 90.7 g, Cholesterol 55.8 mg, Fat 40.6 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 6.2 g, Sodium 378.2 mg, Sugar 50 g
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