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Spicy Carrot Cake

Veggie.Lover's picture
Ingredients
  Shredded raw carrots 2 Cup (32 tbs) (Lightly Packed)
  Raisins 1 Cup (16 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Whole wheat flour 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Chopped walnuts 1 Cup (16 tbs)
Directions

Place carrots, raisins, sugar, water, and butter in a 3 quart pan and bring to a simmer over medium heat; continue to simmer, uncovered, for 5 minutes.
Remove from heat and let cool.
In a bowl, sift together all purpose flour, baking soda, salt, cloves, allspice, nutmeg, and cinnamon; stir in whole wheat flour.
Stir dry ingredients into cooled carrot mixture until flour is moist.
Stir in vanilla and walnuts.
Spoon into a greased 9 inch square baking pan.
Bake in a 350° oven for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack for 10 minutes.
Frost as desired/

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Interest: 
Everyday

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