Carrot Cake

Makes 1 9x13 pan

Ingrediants:

DRY:
1 1/2 cups 375 mL white flour
1 cup 250 mL whole wheat flour
1 cup 250 mL wheat germ
1/2 cup 125 mL chopped walnuts
2 tsp 10 mL baking soda
1 1/2 tsp 7 mL baking powder
1 1/2 tsp 7 mL cinnamon
1 tsp 5 mL allspice
1 tsp 5 mL salt
dash dash ginger
WET:
4 cups 1000 mLgrated carrots
1 14 fl. oz. can 1 398 mL can crushed pineapple
1 1/2 cups 375 mL brown sugar
1/2 cup 125 mL raisins
2 2 eggs
2 Tbsp 30 mL vegetable oil

Instructions:

  1. Peel the carrots or scrub them thouroughly. Chop the ends of the carrots and grate them into a large measuruing cup. It is faster you use fat carrots.
  2. Open the can of crushed pineapple. Pour out as much of the pineapple juice as you can into a measuring cup and then add enough water to make 1 1/3 cups. Use the lid of the can or a small strainer to hold the pineapple in the can.
  3. Mix all the wet ingrediants including the pineapple juice mixture together in a large bowl. Use a large spoon, not a blender.
  4. Seperately, mix the dry ingrediants together in another bowl.
  5. Add "dry" mixture to "wet" mixture and mix well.
  6. Grease the 9x13 pan.
  7. Pour the batter into the pan.
  8. Bake at 350F (175C) for 30 - 40 minutes. You should be able to stick a toothpick into the center and have it come out dry.

Notes:


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