Carrot Spice Cake
|Flour||1 1⁄4 Cup (20 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Shredded carrot||1 1⁄4 Cup (20 tbs)|
|Oil||2⁄3 Cup (10.67 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
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.