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Sunlite Carrot Cake

Southern.Crockpot's picture
Ingredients
  Oil 1 1⁄2 Cup (24 tbs) (Sunlite)
  Sugar 2 Cup (32 tbs)
  Eggs 2 Cup (32 tbs)
  Vanilla 2 Teaspoon
  All-purpose flour 2 Cup (32 tbs)
  Cinnamon 2 Teaspoon
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Flaked coconut 7 Ounce (1 Package)
  Carrots 2 Cup (32 tbs), shredded
  Canned crushed pineapple 13 1⁄2 Ounce, drained (1 Can)
  Nuts 1 Cup (16 tbs), chopped
Directions

GETTING READY
1. Grease a 13-inch by 9-inch baking pan. Dust it with flour.
2. Preheat the oven to 350°F degrees.

MAKING
3. Sift flour with baking soda, salt and spices. Stir in the coconut and nuts. Keep aside.
4. In a bowl, combine oil, suagr, eggs and vanilla.
5. Blend at medium speed using an electric mixer or a wooden spoon.
6. Add dry ingredients and beat 2 minutes.
7. Stir in carrot and pineapple.
8. Pour batter into prepared pan.
9. Bake immediately in preheated oven for 45 to 50 minutes or until golden and skewer comes out clean when inserted in the center of the cake.

FINALIZING
10. Remove cake pan from the oven and let the cake cool in pan for 15 minutes.
11. Invert onto a wire rack and cool.

SERVING
12. Cut into squares and warm or cold, plain topped with a cream cheese frosting or glaze if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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