Whited House Carrot Cake

Recipe Ingredients

1 1/2 cups	297g / 10oz	Margarine or butter
4		Eggs
4 teaspoons	20ml	Vanilla or 2 teaspoons double strength
1 1/2 cups	297g / 10oz	White sugar
2 cups	125g / 4.4oz	Cake flour
1 1/2 teaspoons	7.5ml	Baking powder
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Cinnamon
1/4 teaspoon	1.3ml	Pumpkin pie spice (optional)
2 1/2 cups	275g / 9.7oz	Finely chopped carrots (food processor preferred)
3/4 cup	69g / 2.4oz	Angel flake coconut
1		8oz can of crushed pineapple drained
1 cup	146g / 5.1oz	Chopped English walnuts

Recipe Instructions

Preheat oven 350F. Place oven thermometer in oven. Prepare tube pan with heavy coating of cooking spray. Cream Margarine, oil and Sugar. Add Vanilla and Eggs mixing well. Add Spices, Baking Soda, Baking Powder, Salt blending well. Add flour mixing well. Add Carrots, pineapple, coconut, and nuts mixing well after each addition. Pour into prepared tube pan.

Check oven thermometer. Each oven heats differently. Often with 45 degree variation. Make sure oven reads 350F. Bake for 45-50 minutes or until cake is done. Let pan cool for 10 minutes. Invert Pan to remove cake. Allow cake to cool completely. Frost with Ginger-Orange Cream Cheese frosting.

Posted to the BBQ List on June 30, 1998 by Edna Whited <[email protected]>

Source:
Rock McNelly

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