Carrot Cornucopia Cake

A really good, dense carrot spice cake. It is our traditional Easter dessert and a real showstopper when decorated with green-tinted coconut and jellybeans to resemble an Easter basket. Frost with a basic cream cheese frosting with a little vanilla and lemon juice. Yum!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 742 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 3 eggs
• 2 teaspoons baking powder
• ½ teaspoon ground allspice
• ¾ cup chopped pecans
• 1 ½ cups vegetable oil
• ½ teaspoon ground mace
• ½ cup golden raisins (Optional)
• 2 cups coarsely shredded carrots
• 3 ¼ cups cake flour
• 1 (8.5 ounce) can crushed pineapple, undrained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

Step 2

Pour batter into the prepared baking pan.

Step 3

Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.

Step 4

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.

Step 5

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.