Classic carrot cake

6 servings

Ingredients

Quantity Ingredient
4 eaches Eggs
2 cups Sugar
1 cup Oil
½ teaspoon Nutmeg
1 teaspoon Cinnamon
½ teaspoon Salt
2 cups Shredded Carrots
⅓ cup Hot Water
2 cups Flour; sifted
2¼ teaspoon Baking Powder
½ teaspoon Baking Soda
1 cup Chopped Nuts
⅔ cup Raisins

Directions

CLASSIC CARROT CAKE

................................................................... I first tasted this carrot cake at a gala tea party hosted by a young bride who had just escaped from Iran. Someone whispered to me that the cake was so full of nuritious ingredients, it made her feel less guilty about having a second piece.

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Beat eggs until light and fluffy, adding sugar gradually. Stir in oil, nutmeg, cinnamon, salt, carrots and water. Sift together flour, baking soda, and baking powder, and beat into mixture until smooth. Blend in nuts and raisins. Pour into a well-greased, 10 inch tube pan or Bundt pan. Bake in preheated 350 F oven for 55 60 minutes.

From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.

Lefkowitz

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