Tina Turners Carrot Cake



12 servings



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


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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