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Carrot Cake recipe (Dessert)

Yield: 24 servings

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoons salt
1 teaspoon ground cinnamon
½ teaspoons ground nutmeg
½ teaspoons allspice
4   eggs
2 cups white sugar
2 teaspoons vanilla extract
cups vegetable oil
2 cups grated carrots
1 can crushed pineapple, drained
½ cups sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins
some   strawberries for garnish

Posted by Joan2007 on Jan 14, 2008


Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.

In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean. Strawberries for garnish.

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