Glazed Carrot Cake
|Cake flour||500 Milliliter|
|Packed brown sugar||325 Milliliter|
|Baking powder||4 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliter)|
|Shredded raw carrots||250 Milliliter|
Preheat oven to 180°C (350°F).
Generously grease and flour 3 L (3 quart) bundt pan.
In large mixer bowl, combine dry ingredients.
Add soup and shortening.
Beat at medium speed for 2 minutes (300 strokes with spoon), scraping sides and bottom of bowl constantly.
Add eggs and honey.
Beat 2 minutes more, scraping bowl frequently; fold in carrots.
Pour into pan; bake 1 hour or until done.
Let cool in pan 15 minutes; remove.
Glaze with Orange Sauce if desired.