Carrot Cake

Name: Carrot Cake
Ingredients: 1/2 c. currants; 4 or 5 carrots, peeled and grated to make 3 c.; 1 1/4 c. canola oil; 1 c. brown sugar; 1 c. granulated sugar; 4 eggs; 2 c. all-purpose flour; 2 tsp. baking powder; 2 tsp. baking soda; 1 Tbsp. cinnamon; 1 tsp. grated nutmeg; 1 tsp. cloves; 1 c. walnuts, chopped; 1 tsp. vanilla essence

14 ingredients

9 steps

Ingredients

1/2 c. currants
4 or 5 carrots, peeled and grated to make 3 c.
1 1/4 c. canola oil
1 c. brown sugar
1 c. granulated sugar
4 eggs
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. grated nutmeg
1 tsp. cloves
1 c. walnuts, chopped
1 tsp. vanilla essence

Directions

1

In a large bowl beat oil and sugars; add eggs and beat until well blended.
2

In a separate bowl sift together the flour, baking powder, soda and spices.
3

Stir into egg mixture, then add carrots, currants and walnuts; beat well.
4

Finally add the vanilla.
5

Mix well.
6

Pour batter into two greased and floured baking pans or one 8 x 12-inch greased and floured rectangular pan.
7

Bake for about one hour at 350°.
8

If making cupcakes, fill cups only half-full and bake for only 30 minutes.
9

Frost with Cream Cheese Frosting.