Recipe
Spiced Walnut Carrot Cake With Pineapple And Raisins Recipe
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Borinda / All my dishes 10 months, 2 weeks ago
This is a recipe of Gale Gand's which is divine. I did not expect it to be as light a cake as it is with so much in it but the cake is light, flavor-packed, and was a huge hit when I made it.
Prep:30m Cook:75m Servings:10
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 Borinda |
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Fans
Ingredients
- 2 1/2 cups grated carrot
- 1 1/2 cups walnut pieces
- 1 cup chopped pineapple, fresh or canned
- 1 cup golden raisins
- 1 cup shredded coconut
- 2 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- Powdered sugar
Directions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
- Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
- In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil.
- Fold in the dry ingredients and pour over the carrot mixture.
- Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom.
- Bake until firm to the touch in the center, about 1 to 1 1/4 hours.
- Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.
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caramia 10 months, 2 weeks ago said:
This one i HAVE to try it looks absolutely delicious ......
zena824 10 months, 2 weeks ago said:
This sounds so devine... thanks for posting in borinda.....
sunny 8 months ago said:
I think this could be my new favorite cake. It has all the elements I LOVE. Thanks for posting.
lunasea 6 months, 1 week ago said:
This is a really good recipe and I have made Gale's version twice and it has become my favorite carrot cake to make. Plus, it's so beautiful and delicious. Great post, Nancy...it looks like you and I have very similar tastes in foods and chefs. Yayy!