canned carrot cake

★★★★★ 7 Reviews
gaynel avatar
By gaynel mohler
from junction city, OH

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.

★★★★★ 7 Reviews
serves 13 x 9
prep time 20 Min
cook time 30 Min

Ingredients For canned carrot cake

  • 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 md
    eggs
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How To Make canned carrot cake

  • 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.

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