Canned Carrot Cake

gaynel mohler

By
@gaynel

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.


Featured Pinch Tips Video

Rating:
★★★★★ 6 votes
Comments:
Serves:
13 x 9
Prep:
20 Min
Cook:
30 Min

Ingredients

3 c
canned, drained carrots, about 2 cans
1 c
vegetable oil
2 c
sugar
2 c
flour
2 tsp
baking powder
2 tsp
baking soda
1/2 tsp
salt
2 tsp
cinnamon
1/2 c
flaked coconut, *optional*
1/2 c
drained crushed pineapple *optional*
1/2 c
chopped walnuts or pecans *optional*
4 medium
eggs

Step-By-Step

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.

About this Recipe

Course/Dish: Cakes