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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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

Directions Step-By-Step

1
Preheat oven to 350 degrees and grease and flour a 9 inch round baking pan.
2
In a large bowl beat together eggs and sugar until creamy.
3
Stir in vegetable oil until well combined.
4
Add grated carrots, pineapple juice and walnuts mix well.
5
In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Mix well.
6
Add flour mixture to carrot mixture stir until just combined.
7
Pour into greased and floured baking pan and bake for 25 to 30 minutes or until toothpick inserted comes out clean.
8
Allow 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