ChefUptothePlate

Food, Nutrition and Cooking


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My Mother’s Carrot Cake

Carrot Cake
3/4 cup wheat germ
1 cup all purpose flour or whole wheat flour
1/2 t salt
1.5 t ground cinnamon
1/4 t ground nutmeg
3/4 c sugar
3/4 t baking soda
1/2 t baking powder
1/4 t ground ginger
8 oz crushed pineapple and juice (canned)
2 eggs
1/2 cup canola oil
1 t vanilla
1.25 cups grated carrots
1/2 cup walnuts, coarsely chopped
1/2 cup raisins

Preheat oven to 350 degrees F.

Mix everything together. Bake in a greased tube pan (bundt pan) for 45 minutes.

Let cool and enjoy