Carrot Cake

dessert · from the kitchen of From: Adam's Mark Hotel

Carrot Cake — front of the card
front
Carrot Cake — back of the card
back

15 min active · 1 hr 20 min total · one 10-inch tube cake (times estimated)

Ingredients

  • 3 large eggs
  • 1¼ cups salad oil
  • 1½ cups sugar
  • 1½ cups cake flour
  • 1 teaspoon cinnamon
  • ⅓ teaspoon nutmeg
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ⅓ teaspoon salt
  • 10½ oz. shredded carrot
  • ¾ cup raisins
  • ¾ cup chopped pecans

Steps

  1. Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
  2. Combine all ingredients and mix together. (The card does not specify a mixing method beyond combining; mix until well blended.)
  3. Pour batter into the prepared tube pan.
  4. Bake at 325°F for 1 hour and 5 minutes.
  5. Test the center to check if done. (Insert a toothpick or cake tester into the center; it should come out clean.)