CARROT CAKE

Eddie Jordan

By
@EDWARDCARL

This is my wife Janet's favorite CARROT CAKE. Carrot cake and pineapple upside down cake are the two cakes she like's best.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
Makes 8 to 12 servings
Cook:
30 Min
Method:
Convection Oven

Ingredients

2
eggs
1 c
granulated sugar
1/2 c
vegetable oil
1 1/2 c
grated carrots, about 3 to 4 carrots
2 Tbsp
pineapple juice
1/2 c
walnuts chopped
1 1/4 c
all purpose flour
2 tsp
baking powder
1/2 tsp
salt
1/2 tsp
cinnamon
1/2 tsp
nutmeg

Step-By-Step

1Preheat oven to 350 degrees and grease and flour a 9 inch round baking pan.

2In a large bowl beat together eggs and sugar until creamy.

3Stir in vegetable oil until well combined.

4Add grated carrots, pineapple juice and walnuts mix well.

5In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Mix well.

6Add flour mixture to carrot mixture stir until just combined.

7Pour into greased and floured baking pan and bake for 25 to 30 minutes or until toothpick inserted comes out clean.

8Allow cake to cool then frost with cream cheese frosting.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy