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.


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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

Directions Step-By-Step

1
mash carrots, or puree well. use mixer or food processor.
2
in large bowl combine carrots, eggs and sugar. mix well with mixer over med speed.
3
add in oil and continue mixing.
4
mix and sift dry ingredients together and gradually add to carrot mixture.
5
when all is well incorporated, blend on medium speed for 2 minutes.
6
if adding coconut, nuts and pineapple, do at this point, stirring in by hand.
7
pour 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.
8
bake in preheated, 350 degree oven for 25 to 30 minutes, until toothpick comes out clean.
9
frost with your favorite cream cheese frosting.

About this Recipe

Course/Dish: Cakes