Very Carrot Cake

By HeatherS

Ingredients

• 4 eggs 4
• 250 ml white sugar 1 cup
• 250 ml brown sugar 1 cup
• 125 ml vegetable oil 1/2 cup
• 125 ml carrot puree (cooked carrots pureed) 1/2 cup
• 500 ml all purpose flour 2 cup
• 10 ml baking powder 2 tsp
• 5 ml baking soda 1 tsp
• 5 ml salt 1 tsp
• 7 ml cinnamon 1 1/2 tsp
• 2 ml nutmeg 1/2 tsp
• 2 ml allspice 1/2 tsp
• 750 ml carrots, grated 3 cup
• 125 ml raisins 1/2 cup
• 125 ml nuts, finely chopped 1/2 cup

Details

Servings 8

Preparation

Step 1

In large bowl; with electric mixer, beat eggs until frothy. Add sugars gradually, beating until light. Beat in oil and carrot puree.
In separate bowl; mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Stir in grated carrots, raisins and nuts.
Pour into greased and floured bundt pan in preheated 350 F (180 C) oven for 1 to 1 1/4 hours or until tester comes out clean. Let cool 5 to 10 minutes in pan before turning out onto rack.