Poppy Carrot Cake
SERVES: 18 COOK TIME: 1 hour TOTAL TIME: 1 hour, 20 minutes
2 teaspoon baking powder
1 cup brown sugar
2 teaspoon baking soda
1 cup vegetable oil
1⁄2 teaspoon salt
1 can Solo Poppy Seed Cake and Pastry Filling or 1 jar Baker Poppy Seed Filling1 teaspoon cinnamon
2 cup finely grated carrots
1⁄2 cup golden raisins
1 can(8 oz) crushed pineapple, drained
3 1⁄4 cup whole wheat flour
1⁄2 cup chopped dates
To bake this poppy seed carrot cake recipe, preheat your oven to 350° F. Grease 10-inch tube pan. Line bottom of pan with waxed paper.
In large mixing bowl, beat together eggs, sugar and oil. Stir in poppy filling, carrots and pineapple and set aside.
Stir together flour, baking soda, baking powder, salt and cinnamon.
Stir dry ingredients into carrot-poppy batter. Add raisins and dates, stirring to distribute evenly.
Pour batter into prepared pan.
Bake for 1 hour 15 minutes or until top springs back when lightly pressed with fingertips.
Cool cake in pan on wire rack about 15 minutes.
Remove cake from pan, peel off waxed paper, cool completely.
Dust with confectioners sugar if desired.