Recipe source
Foodista / Common Pile
PreppyMeal formatting, ingredient normalization and labeled quantity/cost estimates. Original source credited.A little inspiration for your kitchen, with a clear ingredient list and a cost estimate to help you plan.
Let’s cookGrease, paper, flour and grease two nine inch cake pans.
Preheat oven to 350 degrees.
Beat the eggs and sugar until light.
Add the oil.
Combine the dry ingredients and add.
Fold in the carrots, pineapple, nuts and raisins.
Spoon into the pans, even out and bake about 45 minutes.
Cake should spring back when poked if done.
Let cool ten minutes and then turn out on to cooling rack.
If desired you may spoon the brandy from the raisins over the cakes.
When completely cooled, ice the cake.
Cream Cheese Icing:
Beat on high in small bowl of electric mixer.
can be doubled if you want lots of icing
I think this cake would be better covered with whipped cream or a good butter cream. But I know that lots and lots of people like cream cheese icing. Also, I like to spoon a cake syrup over the layers. The syrup I usually do is 1 part water, 1 part sugar, and 1 part rum or brandy or whiskey. Just put it into the microwave a bit to melt the sugar.
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Foodista / Common Pile
PreppyMeal formatting, ingredient normalization and labeled quantity/cost estimates. Original source credited.Rum Raisin Carrot Cake with Cream Cheese Frosting — Foodista
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