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Heat oven to 350°F; grease 10-cup fluted tube pan, preferably Teflon coated. In large bowl combine flour, sugar, cocoa powder, orange peel, baking soda, cinnamon, nutmeg, oil, eggs, and orange juice; with electric mixer at low speed, beat just until blended. Increase speed to medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins, and chopped walnuts. Pour batter into prepared pan. Bake 45-50 minutes until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely.
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