Carrot Cornucopia Cake
Ingredients
- 3 1/4 cups cake flour ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1/2 teaspoon ground mace ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups white sugar ⓘ
- 1 1/2 cups vegetable oil ⓘ
- 3 eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 (8.5 ounce) can crushed pineapple, undrained ⓘ
- 2 cups coarsely shredded carrots ⓘ
- 3/4 cup chopped pecans ⓘ
- 1/2 cup golden raisins (optional) ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.
- Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat well. Beat in pineapple and carrots. Mix in flour mixture until well blended. Fold pecans and golden raisins into the batter.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Cool in the pan for 10 minutes. Invert onto a large plate. Let cool completely, about 30 minutes.
Nutrition & Diet Analysis (per serving)
1092
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).