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If you live at high altitude, you have most likely struggled with baking. Cakes often turn out dry or, even worse, rise and collapse or sink in the middle. Since carrot cakes are moist, they are a perfect choice for high altitude baking. This cake recipe has been tested at 9,000 feet.
Preheat oven to 350 o F. Grease and flour baking pan. In large bowl, beat sugar and eggs until thick and creamy yellow. Add vanilla and oil, beating well. Mix all dry ingredients: flour, baking powder, salt, cinnamon and allspice. Add dry ingredients slowly to egg mixture, mixing thoroughly. Fold in carrots, nutmeats and raisons.
Since carrot cakes are moist, they are a perfect choice for high altitude baking. This cake recipe has been tested at 9,000 feet. If you are baking at a lower altitude, try adding 1/8 teaspoonful of leavening per 1,000 feet. This cake is easy to make and sure to please your family and friends.
Instructions. Beat well. In another medium mixing bowl, combine flour, baking soda and powder, cinnamon, pumpkin pie spice, and salt. Combine. Mix dry and wet ingredients together. Fold in pineapple and grated carrot. Pour batter into prepared pan and bake for 1 hour. Begin checking cake for doneness at 50 minutes.
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