OUR FAVORITE SCRATCH CARROT CAKE RECIPE!

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.)
OUR FAVORITE SCRATCH CARROT CAKE RECIPE!


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. ............
  5. Click here to view full recipe

0 Response to "OUR FAVORITE SCRATCH CARROT CAKE RECIPE!"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel