Ingredients
| 1 stick | margarine | | 1-1/2 cup | brown sugar, well packed | | 3 | eggs, well beaten | | 2-1/2 cup | flour | | 2 tsp. | baking powder | | 1 cup | chopped wallnuts | | 1/2 tsp. | baking soda | | 1 cup | fresh crushed pineapple, drained | | 2 cups | grated raw carrots | | 2 tsp. | vanilla | | 3/4 cup | currants | | 1/2 tsp. | cinnamon |
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Instructions
Cream the margarine. Add the brown sugar and eggs; mix well. Then add the flour, baking powder and baking soda; mix well. Add walnuts, pineapple, carrots, vanilla, currants and cinnamon. Blend well. Bake in an 8x12-inch baking dish for 45 minutes. Serve warm with light cream.
Author's Comments
This is the nicest carrot cake I have ever tried... light, full of flavour, moist, not dry.
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