canned carrot cake
(8 ratings)
I always have cans of carrots in my pantry and hardly ever use them. except for this cake recipe I came up with ages ago. It is a heavy, deluxe cake that my family and friends think is the best.
►
(8 ratings)
yield
13 x 9
prep time
20 Min
cook time
30 Min
Ingredients For canned carrot cake
-
3 ccanned, drained carrots, about 2 cans
-
1 cvegetable oil
-
2 csugar
-
2 cflour
-
2 tspbaking powder
-
2 tspbaking soda
-
1/2 tspsalt
-
2 tspcinnamon
-
1/2 cflaked coconut, *optional*
-
1/2 cdrained crushed pineapple *optional*
-
1/2 cchopped walnuts or pecans *optional*
-
4 mdeggs
How To Make canned carrot cake
-
1mash carrots, or puree well. use mixer or food processor.
-
2in large bowl combine carrots, eggs and sugar. mix well with mixer over med speed.
-
3add in oil and continue mixing.
-
4mix and sift dry ingredients together and gradually add to carrot mixture.
-
5when all is well incorporated, blend on medium speed for 2 minutes.
-
6if adding coconut, nuts and pineapple, do at this point, stirring in by hand.
-
7pour batter into 9 x 13 inch pan or 2 - 3 round baking pans that are sprayed with cooking spray. if making a tiered cake, may want to line round pans with wax paper or parchment.
-
8bake in preheated, 350 degree oven for 25 to 30 minutes, until toothpick comes out clean.
-
9frost with your favorite cream cheese frosting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT