The frosting freezes well, so I ice the cakes (without the holly) before tucking them into the freezer. What I like so much about this easy recipe that you can just dump everything into a large bowl - kerplop! - ignoring the usual preparation steps most cakes require.
Christmas Carrot Cake:
2 c. granulated sugar
3 large eggs
3-⅓ c. all-purpose flour
1-¼ tsp. baking soda
1-¼ tsp. baking powder
2-½ tsp. cinnamon
1 tsp. salt
2-½ c. grated carrots
One 14-oz. (398 mL) can crushed pineapple with juice
1-⅓ c. coarsely chopped walnuts
1-⅓ c. raisins, plumped (see Index for How to Plump Dried Fruits)
• Twelve personal-sized bundt pans measuring 3-in. in diameter, baked about 35 min.
• Two 9x9-in. cake pans, baked about 60 min.
|Combine ingredients in large bowl, pouring into pan/s.|
|Ready for the oven!|
|Straight from the oven: Still moist but golden brown!|
|A skewer is a reliable test for doneness.|