Canned Carrot Cake

Name: Canned Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 13 x 9
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

By gaynel mohler
@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.

Rating:

★★★★★ 6 votes5

Comments:

21 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
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How to Make Canned Carrot Cake

Step-by-Step

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