KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
350 g carrot grated/ 3 cups
125 g brown sugar / 1/2 cup
100 g raisins / 1/3 cup
4 eggs
300 g sugar / 1 1/2 cup
225 g vegetable oil / 3/4 cup
1 tbs vanilla extract
2 small cans m/ pineapple into chunks (optional).
330 g flour / 2 3/4 cup
1 1/2 tsp baking soda
1/2 tsp salt
4 tsp cinnamon
50 g walnuts / 1 cup
Juice of 1/2 lemon, to drip
For icing:
250 Philadelphia cream cheese.
Dream whip.
Double cream
A drop of orange color.
Preheat oven to 175 C/ 350 F
Grate the carrots. Pour off the juice.
Mix carrot, cinnamon, brown sugar and raisins.
Let it soak for at least 1 hour.
Whisk together the eggs and sugar. Until it becomes fluffy.
Add oil and vanilla extract.
Add juice and chunks of pineapple (optional).
Mix flour, baking soda, salt and cinnamon in another bowl.
Mix in the batter with a spatula.
Stir in carrots mixture with juice.
Add walnuts.
Grease two cake tins with butter and sprinkle with a little flour. Spread the mixture evenly into pans.
Bake 40-45 minutes.
Let the cake cool completely before covering it with cream.
When you take the cakes out if the oven, sprinkle a little lemon juice over the bottom
Decorate with cream
|
1st Keep
 hana_mn
|
Comments