Carrot Cake I

Name: Carrot Cake I
Ingredients: 3 cups grated carrots; 4 eggs; 1 1/4 cups vegetable oil; 2 cups white sugar; 2 cups sifted all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 cup golden raisins; 1 1/4 cups confectioners' sugar; 1 (3 ounce) package cream cheese; 1 tablespoon light corn syrup; 1/2 teaspoon vanilla extract

15 ingredients

4 steps

Ingredients

3 cups grated carrots
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup golden raisins
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Directions

1

Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
2

Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
3

Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
4

To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.