Cookie Bookie

Carrot Cake

2 ¼ cup sugar
4 2/3 cup sifted cake flour
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1 ½ cup vegetable oil
6 large eggs
3 cups grated carrot
8 ounce can crushed pineapple, drained

Grease pans, line bottoms with wax paper, grease again and flour.

Preheat oven to 350 degrees.

Combine the sugar, flour, baking powder, soda, salt and spices in bowl of mixer. Set on low speed and mix 30 seconds to combine. On low speed slowly pour the vegetable oil into the dry ingredients. After all the oil is added and blended in, add the eggs, one at a time. When the eggs are fully incorporated, add the carrots and pineapple and continue to blend just until they are evenly mixed into the batter. Stop the mixer and scrape down the sides with a rubber spatula, then continue to beat on low for another 30 seconds.

Pour the batter in the prepared pans and place the pans in the center of the oven. Bake for 40 to 50 minutes in an 8 inch pan or 50 to 60 minutes in a 12 inch pan or until sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean.


Makes one 12-inch layer or two 8-inch layers