Carrot-Raisin Cake

Categories: Tortes, cakes

Ingredients

• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup butter or margarine, softened
• 2 large eggs
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup chopped raisins
• 1 1/2 cups finely grated carrot
• 1/2 cups pecans or walnuts, finely chopped

Directions

1. Beat brown sugar and butter at medium speed with an electric mixer until creamy; add eggs and vanilla, beating well.
2. Stir in flour, baking soda, and salt just until moistened; stir in raisins and carrot. Spread mixture into a lightly greased 13 × 9 inch pan. Sprinkle with pecans.
3. Stir in flour, baking soda, and salt just until moistened; stir in raisins and carrot. Spread mixture into a lightly greased 13x 9-inch pan. Sprinkle with pecans.
4. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack, and cut into squares.

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