CARROT CAKE

CARROT CAKE

 

 

INGREDIENTS

·         2 1/2 cups (325g) All Purpose Flour

·         1 1/2 teaspoons Baking Soda

·         1 1/4 teaspoons Baking Powder

·         2 teaspoons Ground Cinnamon

·         1/2 teaspoon Salt

·         2 cups (400g) Sugar

·         4 Large Eggs

·         1 cup (218 g) Vegetable Oil

·         1 teaspoon Vanilla Extract

·         2 cups (180 g) Grated Carrots

·         3/4 cup (92 g) Chopped Pecans

·         3/4 cup (50 g) Coconut (I used Bakers Angel Flake Sweetened coconut)

·         1 8oz can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid.)

DIRECTIONS

1.   Preheat oven to 350 degrees

2.   Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out......carrot cake has a tendency to stick so be sure to use the paper.

3.   Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.

4.   In a mixing bowl, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.

5.   …………………………

6.   ………………………………….

Full Directions: Click here

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