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Carrot Cake

Cool.Cook's picture
<p><a href="http://www.flickr.com/photos/theimpulsivebuy/11297765093/">Image Credit</a></p>
Ingredients
For cake
  Sifted cake flour 2 1⁄2 Cup (40 tbs)
  Ground cinnamon 2 Teaspoon
  Baking powder 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Eggs 2 Large
  Egg whites 2 Large
  Sugar 2 Cup (32 tbs)
  Prune puree 1 Cup (16 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs) (Preferably Canola Oil)
  Carrots 6 Small, grated to make 2 cups
  Canned crushed pineapple 8 Ounce, thoroughly drained (1 Can)
  Walnuts 1⁄4 Cup (4 tbs), toasted and chopped
Directions

To make cake: Coat the inside of three 9-inch round layer-cake pans with nonstick cooking spray.
Line the bottoms with wax paper; set aside.
Preheat oven to 350 degrees F.
In a medium-sized bowl, stir together flour, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together eggs and egg whites.
Add sugar, prune puree and oil and whisk until smooth.
Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Stir in carrots, pineapple and the toasted walnuts.
Divide the batter among the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool for 5 minutes in the pan on a rack.
Loosen edges and invert cakes onto racks.
Peel off paper and cool completely.

Recipe Summary

Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Carrot

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