carrot cake

Name: CARROT CAKE
Cook time: 30 min
Cuisine: American
Ingredients: 2 - eggs; 1 cup(s) granulated sugar; 1/2 cup(s) vegetable oil; 1 1/2 cup(s) grated carrots, about 3 to 4 carrots; 2 tablespoon(s) pineapple juice; 1/2 cup(s) walnuts chopped; 1 1/4 cup(s) all purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg

(2 RATINGS)

84 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Dec 11, 2011

This is my wife Janet's favorite CARROT CAKE. Carrot cake and pineapple upside down cake are the two cakes she like's best.

Rate

I made this recipe into cupcakes! They turned out good!

prep time

cook time 30 Min

method Convection Oven

yield Makes 8 to 12 servings

Ingredients

2 - eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots, about 3 to 4 carrots
2 tablespoons pineapple juice
1/2 cup walnuts chopped
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

How To Make carrot cake

Step 1

Preheat oven to 350 degrees and grease and flour a 9 inch round baking pan.

Step 2

In a large bowl beat together eggs and sugar until creamy.
Step 3

Stir in vegetable oil until well combined.
Step 4

Add grated carrots, pineapple juice and walnuts mix well.
Step 5

In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Mix well.
Step 6

Add flour mixture to carrot mixture stir until just combined.
Step 7

Pour into greased and floured baking pan and bake for 25 to 30 minutes or until toothpick inserted comes out clean.
Step 8

Allow cake to cool then frost with cream cheese frosting.
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