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|1 1/2 c||plus 1 1/2 tablespoon of all purpose flour|
|1/2 Tbsp||baking powder|
|1/2 tsp||baking soda|
|1/2 c||safflower, corn, or vegetable oil|
|3 1/2 c||carrots, grated|
|1/2 -1 c||raisins|
|1/2- 1 c||pecans or walnuts, chopped|
Cooked to Perfection
Coldspring, TX (pop. 853)
Member Since Mar 2010
I love the texture of this carrot cake that I found in my recipe book called, "The Bread Bible", but I added some other spices and ingredients...Hope you like it...
Combine all ingredients using the muffin method. Muffin method means that you cream sugar and eggs..then you slowly incorporate liquids into this mixture. All dry ingredients should be combined together separately...then both dry and wet ingredients are combined
Bake in one bread loaf pan for 350F approximately 1 hour. Mixture should reach approximately 1/2 inch from the surface of the pan.