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Nutritious Carrot Cake

Origin: USA


* 2 cups All purpose flour
* 3/4 cup Crushed pineapple
* 2 cups Grated carrots
* 2 cups Sugar
* 2 tsp Baking powder
* 1 & 1/2 tsp Baking soda
* 4 Eggs
* 1 tsp Salt
* 2 tsp Cinnamon
* 1 cup Oil
* 3/4 cup Finely chopped walnuts (optional)
* 1/3 cup Pineapple juice


In a bowl combine the first five ingredients. In a large bowl blend sugar and oil. Beat in eggs until mixture is smooth. Gradually mix in the dry ingredients mixture until thoroughly combined. Stir in the carrots, pineapple, juice and nuts to blend. Pour mixture into a greased 13x9x21/2 inch baking pan lined with greased wax paper, and bake in preheated 350 F oven for about 45-55 minutes, or until top of cake springs back when lightly touched. Cool in pan on rack for 25 minutes. Then remove cake from pan and cool completely on rack.

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