I never liked carrot cake until someone gave me this recipe. And now, it’s one of my favorites. I never, yes never, eat raisins, and most carrot cakes have raisins, which is probably why I never liked those cakes. But this one does not have raisins, so I’m good. However, you can certainly add them without making a difference in the cake (except for the taste of raisins – had to put that in).
BENGAL SPICE TROPICAL CARROT CAKE
Preheat Oven: 350° Serves: 10-12
INGREDIENTS:
1-1/2 Cups Vegetable Oil
4 Eggs
2 Cups Sugar
2 Cups Unbleached White Flour
2 Tsp. Baking Powder
1-1/2 Tsp. Baking Soda
1 Tsp. Cinnamon
2 Bags Bengal Spice Herbal Tea (Celestial Seasonings)
1/2 Tsp. Salt
3 Cups Carrots, grated
8 Oz. Pineapple, crushed & drained
1 Cup Pecans, chopped
ICING:
1/4 Cup Butter or Margarine, softened*
1/2 Lb. Confectioners’ Sugar
4 Oz. Cream Cheese, softened
1 Tsp. Vanilla
Pecan Halves (optional)
DIRECTIONS:
Grease and flour a Bundt pan.
Mix together the oil, eggs and sugar and beat well. Add the dry ingredients. Cut open the tea bags and add the contents to the mixture and beat to combine. Add the carrots, pineapple and chopped nuts; mix thoroughly. Pour into the pan and bake for about 50 minutes. Or until the cake tester comes out clean. Cool the cake for at least 20 minutes.
Prepare the icing by mixing the margarine, sugar and cream cheese with an electric mixer. Add the vanilla and mix well. Spread the icing on top of the cooled cake. Place some pecan halves on top for decoration.
*This recipe can be made using (3) 9” cake pans or 18 cupcakes, in which case, you would double the icing amounts. For the layer cakes, bake for about 40 minutes; for the cupcakes, bake for about 27 minutes.
