Eugene's carrot cake with cream cheese frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp Cinnamon, ground 0.50 tsp Nutmeg, ground 1 tsp Salt 1 tsp Vanilla Extract 1 cup Canola Oil 1 cup, crushed, sliced, or chunks Pineapple, canned 3 cup, grated Carrots, raw 2 tsp Baking Soda 0.75 cup, packed Brown Sugar 1 cup Granulated Sugar 4 serving Large eggs 2 cup Flour - Gold medal all purpose flour
1.preheat oven 300°F. Butter and flour 2-9 inch round cake pans and set aside. Sift first 5 ingredients together in a bowl.
2.combine next 4 ingredients in a large mixing bowl. Beat with an electric mixer until sugars dissolved and mixture thickened.
3.Reduce mixer speed to low and gradually add oil in a steady stream until incorporated.
4.Add flour mixture and lightly beat until mixed thoroughly.
5.Fold in carrots and pineapple.
6.Divide between prepared pans. Bake 40minutes or until toothpick comes clean when inserted in the center. Cool for 10 minutes on wire rack. Remove cake from pans and cool completely on wire racks.
Serving Size: 1/4th of the cake is 1 serving.
2.combine next 4 ingredients in a large mixing bowl. Beat with an electric mixer until sugars dissolved and mixture thickened.
3.Reduce mixer speed to low and gradually add oil in a steady stream until incorporated.
4.Add flour mixture and lightly beat until mixed thoroughly.
5.Fold in carrots and pineapple.
6.Divide between prepared pans. Bake 40minutes or until toothpick comes clean when inserted in the center. Cool for 10 minutes on wire rack. Remove cake from pans and cool completely on wire racks.
Serving Size: 1/4th of the cake is 1 serving.
Nutritional Info Amount Per Serving
- Calories: 1,186.3
- Total Fat: 59.8 g
- Cholesterol: 210.0 mg
- Sodium: 1,365.0 mg
- Total Carbs: 167.8 g
- Dietary Fiber: 5.5 g
- Protein: 14.1 g
Member Reviews