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Spiced Carrot Cake

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  • Judy Hall
    2 1/2 cups flour 2 1/2 cups sugar 1 1/2 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon ground
    Message 1 of 1 , Jan 28, 2001
      2 1/2 cups flour
      2 1/2 cups sugar
      1 1/2 teaspoon baking powder
      1/2 teaspoon soda
      1/4 teaspoon salt
      1 teaspoon nutmeg
      1 teaspoon cinnamon
      1/2 teaspoon ground cloves
      1 1/2 cups raw carrots, grated (4-5 carrots)
      1 1/2 cups salad oil
      4 eggs
      1/4 cup hot water
      1 cup nuts
      1 cup raisins (optional)

      Stir together flour, sugar, baking powder, soda, salt, nutmeg, cinnamon and cloves. Grate carrots to a fine consistency. In large bowl beat oil and eggs together. Add hot water and continue to beat. Stir in grated carrots. Add flour mixture, nuts and raisins; mix together thoroughly. Turn batter into greased and floured 3-pound coffee can or 2 1/2-quart mold. Place in crockpot and bake 3 1/2 to 4 hours on high.


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