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