Grated the carrots and added the brown sugar and raisins the night before and refrigerated it. Used only 1/2 cup of oil. The moisture drawn from the carrots by the sugar, along with the traces of juice from the pineapple (and the eggs) provided enough wet mixture to moisten the batter sufficiently. I decided to make 2 loaves rather than 2 10 inch cakes so that I could freeze one. Because of reports of the cake seeming to be too "wet" and based on a banana bread recipe that I love, I baked both loaves for 55 minutes (baked both at the same time). I also added 1 tsp of nutmeg. The cake turned out moist and the family loved it. Thanks for the recipe.
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Grated the carrots and added the brown sugar and raisins the night before and refrigerated it....