Carrot Cake

13x9-inch cake. p. 736

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350° F

Step 2

Spread the nuts evenly on a baking sheet, and toast in a 350° oven for 5 to 10 minutes.

Step 3

Whisk together thoroughly in a large bowl: 1⅓ cup all-purpose flour 1 cup sugar 1½ tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon ½ tsp ground cloves ½ tsp grated nutmeg ½ tsp ground allspice ½ tsp salt

Step 4

Whisk together in a small bowl ⅔ cup vegetable oil 3 large eggs

Step 5

Stir the oil/egg mixture into flour mixture

Step 6

Stir in: 1½ cups shredded carrots 1 cup toasted walnuts 1 cup golden raisins (optional) ½ cup canned crushed pineapple, drained (optional)

Step 7

Scrape the batter into the pan and spread evenly.

Step 8

Bake until toothpick comes out clean, 30 to 35 minutes.

Step 9

Let the 13×9-inch cake cool in the pan on a rack. Then turn out on the rack to cool completely.

Step 10

Frost with cream cheese icing.