Carrot Cornucopia Cake

15 ingredients
5 steps

Ingredients

  • 3 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon salt
  • 2 cups white sugar
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 (8.5 ounce) can crushed pineapple, undrained
  • 2 cups coarsely shredded carrots
  • 3/4 cup chopped pecans
  • 1/2 cup golden raisins (optional)

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2
    Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.
  3. 3
    Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat well. Beat in pineapple and carrots. Mix in flour mixture until well blended. Fold pecans and golden raisins into the batter.
  4. 4
    Pour batter into the prepared baking pan.
  5. 5
    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Cool in the pan for 10 minutes. Invert onto a large plate. Let cool completely, about 30 minutes.

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