Saturday, June 8, 2013

Carrot Cake

Yield:  double-layer, 8" or  9” round cake or approx. 24 cupcakes

Ingredients
  • 2 c. flour, all-purpose
  • 1 t. salt
  • 1 t. baking powder
  • 2 t. baking soda
  • 2 ½ t. cinnamon
  • 1 ½ c. sugar
  • ½ c. oil
  • ½ c. apple sauce, unsweetened
  • 3 eggs
  • 1 ½ t. vanilla extract, dark
  • 2 c. carrots, shredded
  • 1 c. coconut, flaked
  • 1 c. walnuts or pecans
  • 8 oz. crushed pineapple, drained

Instructions

  1. Preheat oven to 350°F. Prepare cake pans with non-stick spray or cupcake pan with paper liners.
  2. In large bowl, mix dry ingredients (flour, salt, baking powder, baking soda, & cinnamon)
  3. Add sugar, oil, eggs, apple sauce and vanilla. Hand stir; do not use an electric mixer.
  4. Fold in carrots, coconut, walnuts or pecans, & pineapple.
  5. Pour into pans, bake, check for doneness with toothpick. Bake:  8" or 9” rounds: 35-40 mins, 9x 13: 45 mins, cupcakes: 23-28 mins
  6. Allow to cool in pan 10 minutes before removing rounds or cupcakes. Cool completely.
  7. Frost with Cream Cheese Buttercream Frosting.

Adapted from AllRecipes.com

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