Carrot Cake
- 2 cups plus 1 T all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1¼ cups oil
- 4 eggs
- 2 teaspoons vanilla
- 2 cups grated carrot
- 1 cup crushed pineapple, drained well
- ½ cup raisins
- 1 cup nuts, chopped (walnuts or pecans)
- Heat oven to 325 F.
- In a large bowl, mix dry ingredients together well.
- Add the oil and beat for 2 minutes.
- Add the eggs and vanilla, beat for 2 minutes.
- Stir in carrots, pineapple, raisins and nuts.
- Pour into a greased and floured 13x9" pan. (Or you may use two 9" cake pans.)
- Bake for approximately one hour, (shorter for two 9" pans) or until a toothpick inserted in the center of the cake comes out clean.
- Cool well before icing.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1091
3.1.09