Spiced Walnut Carrot Cake With Pineapple And Raisi... |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a recipe of Gale Gand's which is divine. I did not expect it to be as light a cake as it is with so much in it but the cake is light, flavor-packed, and was a huge hit when I made it. Ingredients:
2 1/2 cups grated carrot |
1 1/2 cups walnut pieces |
1 cup chopped pineapple, fresh or canned |
1 cup golden raisins |
1 cup shredded coconut |
2 cups flour |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
2 teaspoons baking soda |
1/2 teaspoon salt |
4 eggs |
1 1/2 cups sugar |
1 1/2 cups vegetable oil |
powdered sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
3. Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
4. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the ribbon stage) then drizzle in the vegetable oil.
5. Fold in the dry ingredients and pour over the carrot mixture.
6. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom.
7. Bake until firm to the touch in the center, about 1 to 1 1/4 hours.
8. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.
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