Sweet Walnut Carrot Cake
Tradition may call for cream cheese frosting, but many people prefer unfrosted carrot cake served warm with vanilla ice cream.
Serves: 16Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 3 cups grated carrots
- 1⁄2 cup chopped walnuts
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 1⁄2 cups vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 cup raisins
- Preheat oven to 350°F. Spray 2 loaf pans with nonstick cooking spray and set aside.
- Sift together the flour, baking powder, salt, baking soda, and cinnamon in a medium-sized bowl. In a large bowl, mix together the carrots, oil, and sugar. Add the eggs 1 at a time, beating well after each addition.
- Gradually beat the flour mixture into the carrot mixture, mixing well. Fold in the nuts and raisins. Pour into prepared pans.
- Bake for 1 hour or until a knife inserted into the center comes out clean. Let cool on a rack.