Carrot Cornucopia Cake Tasty Recipes

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Carrot Cornucopia Cake

"A really good, dense carrot spice cake. It is our traditional Easter dessert and a real showstopper when decorated with green-tinted coconut and jellybeans to resemble an Easter basket. Frost with a basic cream cheese frosting with a little vanilla and lemon juice. Yum!"

Ingredients :

• 3 1/4 cups cake flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1/2 teaspoon salt
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1 (8.5 ounce) can crushed pineapple, undrained
• 2 cups coarsely shredded carrots
• 3/4 cup chopped pecans
• 1/2 cup golden raisins (optional)

Instructions :

Prep : 20M	Cook : 10M	Ready in : 2H

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.
• Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat well. Beat in pineapple and carrots. Mix in flour mixture until well blended. Fold pecans and golden raisins into the batter.
• Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Cool in the pan for 10 minutes. Invert onto a large plate. Let cool completely, about 30 minutes.

Notes :

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