- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 1/2 cups sugar
- 3 large eggs
- 2/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoons vanilla extract
- 1 1/4 cups grated peeled carrot
- 1 8-ounce can crushed pineapple in juice, well drained
- 1/2 cups currants
- Cream Cheese Icing (see recipe)
- 2 cups toasted chopped walnuts
Companion recipe: Cream Cheese Icing
Preheat the oven to 350 degrees F.
Grease and flour a nonstick 8-inch square cake pan. Whisk first 5 ingredients in medium bowl to blend. Whisk sugar and eggs in large bowl. Stir in oil, buttermilk and vanilla. Mix in dry ingredients. Stir in carrots, pineapple and currants. Transfer to prepared pan.
Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes. Cool in pan on rack, 10 minutes. Turn out onto rack and cool completely.Frost top and sides of cake. Press walnuts onto sides of cake. Chill to set icing. Serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
888 calories; 55g total fat; 124mg cholesterol; 670mg sodium; 89g carbohydrates; 4g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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