canned carrot cake
★★★★★
7
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.
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Ingredients For canned carrot cake
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3 ccanned, drained carrots, about 2 cans
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1 cvegetable oil
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2 csugar
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2 cflour
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2 tspbaking powder
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2 tspbaking soda
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1/2 tspsalt
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2 tspcinnamon
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1/2 cflaked coconut, *optional*
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1/2 cdrained crushed pineapple *optional*
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1/2 cchopped walnuts or pecans *optional*
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4 mdeggs
How To Make canned carrot cake
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1mash carrots, or puree well. use mixer or food processor.
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2in large bowl combine carrots, eggs and sugar. mix well with mixer over med speed.
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3add in oil and continue mixing.
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4mix and sift dry ingredients together and gradually add to carrot mixture.
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5when all is well incorporated, blend on medium speed for 2 minutes.
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6if adding coconut, nuts and pineapple, do at this point, stirring in by hand.
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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.
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8bake in preheated, 350 degree oven for 25 to 30 minutes, until toothpick comes out clean.
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9frost with your favorite cream cheese frosting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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