Tuesday, November 17, 2015

Cinnamon & Brown Sugar Carrot Cake

Cinnamon and Brown Sugar Carrot Cake
500 mlflour2 cup
5 mlbaking soda1 tsp
12 mlbaking powder2 1/2 tsp
5 mlsalt1 tsp
15 mlcinnamon1 tbsp
-dash nutmeg-
325 mlbrown sugar1 1/4 cup
500 mlcarrots, grated2 cup
375 mlcrushed pineapple, drained1 1/2 cup
250 mlvegetable oil1 cup
250 mlpecans, chopped1 cup
250 mlraisins1 cup
250 gcream cheese8 oz
50 mlunsalted butter4 tbsp
5 mlvanilla extract1 tsp
1 Licing sugar4 cup
Mix all dry ingredients in large bowl. In a separate bowl; beat eggs well. Add vegetable oil and beat again. Add pineapple and carrots. Add liquid mixture to dry ingredients. Mix, add nuts and raisins. Pour into a greased tube pan. Bake at 375 F (190 C) for 1 hour or until done.ICING: Mix cream cheese, butter and vanilla extract. When creamy; add icing sugar. Spread on cooled cake.
Serves 10

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