Carrot Cake Primo
"This rich, moist cake is best made at least a day ahead of serving."
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 cup packed light brown sugar
- 1 cup sugar
- 1 cup ricotta cheese
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla flavoring
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 2 cups shredded organic carrots (they're sweeter)
- 1⁄2 cup canned crushed pineapple, drained
- 1⁄2 cup chopped walnuts
- 2 cups golden raisins
directions
- Preheat oven to 350 degrees.
- Grease a 9 X 13 pan with cooking spray or oil and flour.
- In a large bowl beat sugars, oil, ricotta cheese and vanilla.
- Beat in eggs, one at a time.
- Sift together dry ingredients and stir into first mixture.
- Fold in pineapple, carrots, walnuts and raisins.
- Bake 1 hour, or until center is done.
- Cool and frost with your favorite cream cheese frosting.
- Keep refrigerated after frosting.
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RECIPE SUBMITTED BY
BigHeart
Gainesville, Georgia
I'm a wife and mother, blessed with a wonderful family, and I live north of Atlanta, Georgia. I'm an avid reader and enjoy gardening, outdoor activites and thumbing through old cookbooks. My greatest joy comes from helping others, in whatever way I am guided to do so. Bigotry and narrowmindedness are my two pet peeves. We all have to live together on this small planet, better we do it with love, tolerance and compassion and try to make it fun. If I had a month off (and the money to do it)I would hit the road and explore as much of this country as I could fit in the time available.
