Recipe: CARROT CAKE

CARROT CAKE

Sift together:
1-1/2 cups flour
1-1/2 cups sugar
1 teaspoon allspice
1 teaspoon nutmeg
1-1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

If you would like a spicier cake add a little extra allspice, nutmeg & cinnamon.

Mix together in another bowl:
4 eggs
1 cup oil
1 to 2 teaspoons vanilla (I use 2 teaspoons)
2 Tablespoons water if batter is dry

Combine all above.

Add:
2 cups grated carrots
1 cup chopped of ground walnuts or pecans (I prefer ground walnuts)
1 small can crushed pineapple - undrained
1 cup raisins - Optional
Mix well. Pour in greased/floured tube pan.Bake at 350 degrees for 1 hour.
You can use one of these toppings below, not both
Optional Glaze:
Brush glaze over top and sides of baked cake. Let it seep in.
Then, Melt in small saucepan and heat until just starting to simmer:
1/8 lb. butter
1/8 cup water
1/2 cup granulated sugar
remove from heat and add 1/8 cup rum(optional)
Optional Icing:
4 oz cream cheese, softened
1-1/2cups confectioners' sugar
1/4cup (1/2 stick) butter
1 teaspoon vanilla
Optional- 1 cup grated coconut, 1/4 cup chopped pecans. Blend together first 4 ingredients: add coconut & nuts. Mix. Spread evenly over top and sides of cake.