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. (500 mL) granulated sugar
3 large eggs
3-⅓ c. (830 mL) all-purpose flour
1-¼ tsp. (6.2 mL) baking soda
1-¼ tsp. (6.2 mL) baking powder
2-½ tsp. (12.5 mL) cinnamon
1 tsp. (5 mL) salt
2-½ c. (625 mL) grated carrots
One 14-oz. (830 mL) can crushed pineapple with juice
1-⅓ c. (coarsely chopped walnuts
1-⅓ c. (330 mL) 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.
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