Mary Anne's Carrot Cake Best Dishes

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Mary Anne's Carrot Cake

"This wet juicy dense and nutty carrot cake has been a own family subculture for years. The recipe makes 2 Bundt pans and may be divided in half of if important."

Ingredients :

• 4 cups floor carrots
• 2 (15 ounce) cans crushed pineapple, tired
• 1 half of cups vegetable oil
• three cups white sugar
• 6 eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups all-purpose flour
• 3 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups raisins

Instructions :

Prep : 30M	Cook : 28M	Ready in : 1H15M

• Preheat oven to 375 ranges F (one hundred ninety tiers C). Grease and flour 10 inch Bundt pans. Sift collectively flour, baking soda and salt. Set apart.
• In a massive bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour aggregate and mix nicely. Stir in raisins.
• Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out smooth. Allow to chill, then frost with cream cheese frosting.

Notes :

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