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 mL | grated 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:
- Peel the carrots or scrub them thoroughly. Chop the ends of the carrots and grate them into a large measuruing cup. It is faster you use fat carrots.
- Mix all the wet ingrediants together in a large bowl. Use a large spoon, not a blender.
- Seperately, mix the dry ingrediants together in another bowl.
- Add "dry" mixture to "wet" mixture and mix well.
- Grease the 9x13 pan.
- Pour the batter into the pan.
- Bake at 350°F (175°C) for 50 minutes. You should be able to stick a toothpick into the center and have it come out dry.
Notes:
- I used to say to put the cake in an 8x12 pan. This was a mistake caused by me forgetting how big my pan is.
- I used to say to add water. The cake is less mushy without it.
- I used to say bake for 30 - 40 minutes. The cake wasn't always done by then.
- Carrot cake is very healthy, so you can eat it for breakfast without feeling guilty.
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