Espresso Carrot Cake

Ingredients :

• 2 cups sugar
• 2 cups flour (all purpose)
• 2 tspn baking powder
• 1 tspn salt
• 2 tspn powdered cinnamon
• ½ tspn powdered allspice
• 4 eggs
• 1 cup oil
• 1 cup pecans (after being chopped in a food processor)
• 4 cups carrots (after being chopped in a food processor)
• ½ cup raisins
• 1 shot espresso

Preparation and Cooking Instructions :

1. Chop the carrots and pecans in a food processor, set them to the side.
2. Mix the dry ingredients in a large bowl, set that to the side.
3. Pull the shot of espresso, set it to the side.
4. Oil and lightly flour a 13" x 9" pan; set it to the side.
5. Preheat the oven to 350°F.
6. In a small bowl, beat the eggs and add the espresso.
7. Add the oil and egg mixture to the dry ingredients, then mix in the carrots.
8. Use the electric mixer on medium speed to blend well. When this is well blended, set the electric mixer aside.
9. Use a spoon to fold in the pecans and raisins.
10. Pour the cake batter into the cake pan.
11. Bake the cake for one hour.

Cooking & Baking Resources :

• Recommended Cake Baking Books
• Recommended Baking Magazines
• Cook's Tools & Gadgets