Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 6 | medium | Carrots, shredded | 1/4 | cup, packed | organic raisins, 1/4 cup | 2 | cups | sugar | 4 | eggs | (3) Free Roaming Organic Brown Eggs | 2 | cups | all-purpose flour | 3 | teaspoons | cinnamon, organic | 2 1/2 | teaspoons | allspice, ground | 2 | teaspoons | nutmeg | 2 | teaspoons | baking soda | 2 | teaspoons | baking powder | 1 | cup | oil, canola | 1/2 | cup | buttermilk, organic, Organic Valley | 2 | teaspoons | vanilla extract |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Shredd carrots | 2 | toast the spices | 3 | cream together sugar and eggs, combine dry ingredients in one bowl and wet ingredients in aother | 4 | alternate the dry and wet until all incorporated into the creamed eggs and sugar mixture | 5 | once all combind mix into the shredded carrots, add in the raisens then pour in prepared pans | 6 | bake at 350 for 40-50 mins |
|