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Ingredients Jump to Instructions ↓

  1. CARROT CAKE

  2. Yield: One 6 cup rectangular pan or, One (7+3/4 X 7+3/4 X 2 in) small square pan

  3. 1 cup all-purpose flour

  4. 1 tsp baking powder

  5. 1 tsp baking soda

  6. 1/4 tsp salt

  7. 1 tsp cinnamon

  8. 1/4 cup sugar

  9. 1/2 cup Canola or corn oil

  10. 2 eggs

  11. 1 cup grated carrots (approx 3 medium)

  12. 1/2 cup chopped walnuts

  13. 1 can crushed pineapple, drained (small-8 oz)

  14. Preheat oven to 350 F.

  15. Sift together flour, baking powder, baking soda, salt, and cinnamon.

  16. In medium mixing bowl beat oil and sugar 2 minutes with electric

  17. mixer at low speed. Beat in flour mixture and eggs alternating with

  18. each, just until smooth. Stir in carrots, pineapple, and nuts. Turn

  19. 6- cup rectangular pan. Bake at

  20. 350 degrees for 15 minutes

  21. be doubled. Store the cake wrapped in plastic wrap, in the

  22. refrigerator. It'll keep for 7-10 days. Garnish

  23. with walnuts.

  24. Substitute ingredients:

  25. 1/2 cup mashed ripe banana

  26. 1/2 cup raisins

  27. Cream Cheese Frosting

  28. 1/4 stick butter, softened

  29. 8 oz cream cheese, softened

  30. 1/4 cup confectioner's sugar

  31. 1 tsp vanilla extract

  32. Soften cream cheese at room temperature. Blend all ingredients

  33. together until smooth enough to spread on a cooled cake.

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