Yields:
1 Serving
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
40 Mins
Total Time:
55 Mins
The Carrot Cake came out very moist. Almost every carrot cake I have every tried have been incredibly dry, so I really enjoyed this dessert. I will definitely make this again.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Adjust Servings
- Frosting
Instructions
-
Cake
- Preheat oven to 350
- Beat eggs in the mixer for a minute on high
- Add the next five ingredients and continue beating for a minute
- Sift flour and toss in the almonds salt, baking powder, spices, and grated orange
- Make a well in the dry ingredients and add all the liquid at once, mix well but do not over mix
- Fold in carrots and raisins. Bake for 35-40 minutes frost when cool Frosting
- Beat cream cheese with mixer, add in the vanilla and syrup then mix until smooth and lump-free