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Carrot Cake

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Ingredients
  Carrots 4 Medium
  Walnuts/Pecans 1⁄2 Cup (8 tbs)
  All-purpose flour 2 Cup (32 tbs) (Unsifted)
  Soda 1 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Salt 1 Teaspoon
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Salad oil 1 1⁄2 Cup (24 tbs)
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Cream cheese frosting/Orange glaze 4 Tablespoon
Directions

Insert shredding disc and shred carrots; you should have 2 cups.
Set aside.
Change to metal blade.
Process nuts with on-off bursts until coarsely chopped; set aside.
Process flour, soda, baking powder, cinnamon, and salt for 2 seconds to mix; transfer to a large mixing bowl.
Process sugar and eggs for 15 seconds or until well mixed.
Add oil and process for 5 seconds to blend.
Pour oil mixture over dry ingredients and mix with a spoon.
Stir in shredded carrots, nuts, and pineapple.
Pour batter into a greased and flour-dusted 9 by 13-inch baking pan or a 10-inch bundt pan.
Bake in a 350° oven for 45 minutes (55 minutes for bundt pan) or until a wooden pick inserted in center comes out clean.
Cool then frost cake before serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Kids
Cook Time: 
45 Minutes

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