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Carrot Spice Cake

Microwaverina's picture
Ingredients
  Flour 1 1⁄4 Cup (20 tbs)
  Packed brown sugar 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded carrot 1 1⁄4 Cup (20 tbs)
  Oil 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Vanilla 1 Teaspoon
  Chopped nuts 1⁄2 Cup (8 tbs)
  Raisins 1⁄4 Cup (4 tbs)
Directions

In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrot.
Stir in oil, eggs, pineapple and vanilla and beat 2 minutes at medium speed.
Stir in nuts and raisins.
Pour batter into a greased 10 to 12 cup fluted tube dish.
TO COOK BY INSTA-MATIC: Cover completely with 2 pieces of plastic wrap.
Cook on COOK 3.
TO COOK BY TIME: Cover with wax paper.
Cook at MEDIUM 10 to 11 minutes, or until toothpick inserted near center comes out clean.
TO COMPLETE: Let stand, uncovered, 10 minutes.
Store, covered, until ready to serve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Ingredient: 
Vegetable

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