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Easy Carrot Cake


Easy Carrot Cake


° 6 C shredded carrot

° 1 m brown sugar

° 1 c raisins

° 4 eggs

° 1 12 C white sugar

° 1 m vegetable oil

° 2 teaspoons vanilla

° 1 c crush the pineapple, drain

°3 m flour

°1 12 teaspoons baking soda

°1 teaspoon salt

°4 teaspoons ground cinnamon

°1 cup chopped walnuts


In bowl, consolidate destroyed carrots and earthy colored sugar.

Leave for 61 minutes, then flip with raisins.

Heat the stove to 175°C.

In a bowl, beat eggs until light. beating white sugar, oil and; Vanilla. pineapple. blend flour, baking pop, salt, and cinnamon, and mixing wet combination to retained.

At end add carrot and blend nut. Pour similarly to arranged pots.
Baking for 45 to 50 minutes in a preheated stove, cake tests are done with a toothpick.

Cool for 10 minutes prior to eliminating them from the skillet. When totally cooled, ice with cheddar ice.

Enjoy !

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