Carrot Cake

Serves: 16 Servings

Source: Bonnie Stern

Serves: 16 Servings
Source: Bonnie Stern

Ingredients:

  • 4 eggs
  • 1 1/2 cups brown sugar
  • 2/3 cup canola oil
  • 1 cup of all purpose flour
  • 1 cup of whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp Salt
  • 2 cups finely grated carrots (packed into measuring cup)
  • 3/4 cup of drained crushed pineapple
  • 3/4 cup raisins or chopped nuts (optional)

Instructions:

  1. Beat eggs with sugar until light. Beat in oil.
  2. In another large bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg and salt. Stir flour mixture into egg mixture just until combined. Add carrots, pineapple, walnuts and raisins. Spoon into an oiled 10″/26 cm tube or angel food cake pan.
  3. Bake in a preheated 350F/180C oven 45-50 minutes or until cake tester comes out clean. Cool.
  4. Ice with cream cheese frosting.