Easy Carrot Cake

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Easy Carrot Cake is definitely worth the effort. The combination of carrots, cinnamon, pineapple, nuts and raisins makes a fragrant, moist cake that you can eat as a dessert or snack.

Ingredients:

• 3 eggs
• 1 1/3 cups sugar
• 1 cup oil
• 1 tsp. vanilla extract
• 1/2 cup crushed, drained pineapple
• 2 cups grated carrots
• 1/2 cup chopped nuts
• 1/2 cup raisins
• 1/2 cup flaked coconut, optional
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. cinnamon
• Pinch of salt
• 2 cups flour

Beat eggs and sugar until light and fluffy. Add oil and vanilla and beat until well mixed.

Stir in rest of ingredients ending with the flour. Pour batter into prepared tube or loaf pans.

Bake for 60-70 minutes until centre of cake is firm and a toothpick comes out clean. If using smaller loaf pans, check for doneness after 45-50 minutes.

You may frost the carrot cake with cream cheese icing but frankly, it is not necessary - the cake is moist and delicious on its own.

Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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