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Dry Ingredients:
2 1/4 cups all purpose flour
2 cups sugar
1 tsp baking powder
2 tsp baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Wet Ingredients:
3/4 cup oil
4 large eggs
1/2 cup water
1 tbs. dark mollases
1/8 cup pineapple juice
Fruit & Nut Ingredients:
2 cups finely shredded carrots (aout seven carrots)
1 cup chopped walnuts
1/4 cup crushed pineapple
1 cup raisins
Preheat oven to 355 F.
Combine the dry ingredients in a large bowl with a balloon whisk. Put the raisins into a microwave safe bows and cover with tap water. Heat for two minutes on high and let them sit.
In a separate bowl, combine the eggs and oil with a whisk until smooth. Add the remaining wet ingredients and whisk until smooth.
Pour the dry ingredients into the wet ingredients and whisk until smooth. Drain the raisins. Fold the fruits and nuts into the batter. Pour into a greased and floured 9X12 inch cake pan. Place into the oven and bake for 45 minutes. Test with a clean butter knife by inserting the knife into the middle of the cake, to the pan bottom. If its clean when you pull it out, the cake is done. If not, set the timer for an additional 10 minutes and retest.
Frost with cream cheese frosting. Please use homemade as the store bought stuff doesn't compare.
Home made cream cheese Frosting.
Cream Cheese Cake Icing
Ingredients:
3 cups Powdered Sugar
3 tbs. water
½ cup sweet-cream, unsalted Butter
16 oz. Cream Cheese
Melt butter. Add the cream cheese and stir with wire whisk, or beat with electric beater until well combined and smooth. combine the water and powdered sugar. Heat in the miscrowave for 30 seconds and stir until the sugar is completely dissolved. Slowly Mix the powdered sugar into the cheese mixture until all is silky smooth. Cover and refrigerate until ready to use.
This frosting is easily spread at room temperature. Its rich flavor compliments spice and carrot cakes, and can be used to fill puff pastry, bismarks, or Danish pastry. Personally, I like it chilled on whatever it’s put on. The texture is great either way. Enjoy.
2 1/4 cups all purpose flour
2 cups sugar
1 tsp baking powder
2 tsp baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Wet Ingredients:
3/4 cup oil
4 large eggs
1/2 cup water
1 tbs. dark mollases
1/8 cup pineapple juice
Fruit & Nut Ingredients:
2 cups finely shredded carrots (aout seven carrots)
1 cup chopped walnuts
1/4 cup crushed pineapple
1 cup raisins
Preheat oven to 355 F.
Combine the dry ingredients in a large bowl with a balloon whisk. Put the raisins into a microwave safe bows and cover with tap water. Heat for two minutes on high and let them sit.
In a separate bowl, combine the eggs and oil with a whisk until smooth. Add the remaining wet ingredients and whisk until smooth.
Pour the dry ingredients into the wet ingredients and whisk until smooth. Drain the raisins. Fold the fruits and nuts into the batter. Pour into a greased and floured 9X12 inch cake pan. Place into the oven and bake for 45 minutes. Test with a clean butter knife by inserting the knife into the middle of the cake, to the pan bottom. If its clean when you pull it out, the cake is done. If not, set the timer for an additional 10 minutes and retest.
Frost with cream cheese frosting. Please use homemade as the store bought stuff doesn't compare.
Home made cream cheese Frosting.
Cream Cheese Cake Icing
Ingredients:
3 cups Powdered Sugar
3 tbs. water
½ cup sweet-cream, unsalted Butter
16 oz. Cream Cheese
Melt butter. Add the cream cheese and stir with wire whisk, or beat with electric beater until well combined and smooth. combine the water and powdered sugar. Heat in the miscrowave for 30 seconds and stir until the sugar is completely dissolved. Slowly Mix the powdered sugar into the cheese mixture until all is silky smooth. Cover and refrigerate until ready to use.
This frosting is easily spread at room temperature. Its rich flavor compliments spice and carrot cakes, and can be used to fill puff pastry, bismarks, or Danish pastry. Personally, I like it chilled on whatever it’s put on. The texture is great either way. Enjoy.
