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Swiss Carrot Cake

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Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Cinnamon 2 Teaspoon
  Salad oil 1 1⁄2 Cup (24 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Grated carrots 2 Cup (32 tbs)
  Canned crushed pineapple 8 Ounce (1 Small Can)
  Chopped walnuts/Pecans 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1 Teaspoon
Directions

Sift flour, baking powder, soda, salt, and cinnamon together.
Combine oil and sugar in large mixing bowl; beat thoroughly with electric mixer.
Add eggs one at a time; beat well after each addition.
Sift flour mixture into egg mixture; beat thoroughly.
Stir in remaining ingredients.
Spread batter evenly into well-greased and floured 9 x 13 inch pan or 2 loaf pans.
Bake in preheated 350°F oven 1 hour or until cake tests done.
Let cool in pan 5 minutes; turn onto cake rack to finish cooling.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Interest: 
Party

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