May 17, 2009

Carrot Cake

4 - eggs
1 1/2 c - vegetable oil
2 1/4 c - sugar
2 1/4 c - all purpose flour
2 tsp - baking soda
2 tsp - baking powder
1/2 tsp - salt
2 tsp - ground cinnamon
1/2 tsp - ground cloves
1/2 tsp - ground nutmeg
3 1/4 c - finely chopped carrots
1/2 c - chopped walnuts
1 c - well drained crushed pineapple

Preheat over to 350 degrees. Line bottom of pans (3 - 8in or 2 - 9in) with parchment paper.

Beat eggs and oil for 2 minutes on medium speed. Add 1 cup of sugar, mix for 2 minutes. Add remaining sugar & mix for 3-4 minutes. Combine flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Add to egg mixture beating on low speed until blended. Add carrots, walnuts, and pineapple. Mix until well combined.

Divide batter into pans and bake for 60 minutes or until toothpick comes clean. Cool cakes to room temperature, wrap in plastic wrap or tin foil, and refrigerate overnight.

Next day, ice cake with white chocolate cream cheese icing (see post). OPTIONAL: Chop extra walnuts and place around cake in icing.

NOTE: If you do not have parchment paper, spray pans with PAM, but be careful when removing cakes from pans. The pineapple causes the cakes to want to stick to the very bottom of the pan.

1 comment:

  1. I AM SOOOOOO making this for my daddy. I told him about it today and he was nearly drooling! LOL! <3 you!