Best Carrot Cake Ever


 Carrot Cake 


6 shredded carrots

1 cup brown sugar

1 cup raisin

4 eggs

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed pineapple 

3 meticulous cups for all purposes

1 1/2 teaspoon baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup chopped nut


In a medium bowl, join the ground carrots and colored earthy sugar. Put it away for an hour, then at that point, mix the raisins. Preheat the broiler to 350 ° F (175 ° C). Oil and flour 10 "cake pan. In a large bowl, whisk the eggs until light. Flop steadily in white sugar, oil, and vanilla. Mix the pineapple. Mix the flour, pop bread, salt, and cinnamon into the wet mix until you keep it. Finally, mix the carrot and pecan mix. Equitably empty in the pre-arranged dish. Heat 45 to 50 minutes on the preheated stove until the cake tests end with a toothpick. Cool for 10 minutes before getting rid of the pan. 

Enjoy !!

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  1. I love the "English" instrucions. I wonder from where this recipe originated?