Carrot Cake

Name: Carrot Cake
Ingredients: 1 1/2 c. all-purpose flour; 1 1/2 c. sugar; 1 tsp. baking powder; 1 tsp. salt; 1 tsp. baking soda; 1/2 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 1 c. cooked, mashed carrots (room temperature); 3/4 c. vegetable oil; 1 (8 oz.) can crushed pineapple, drained; 3 eggs; 1 Tbsp. hot water; 1/2 c. pecans, chopped

14 ingredients

7 steps

Ingredients

1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. cooked, mashed carrots (room temperature)
3/4 c. vegetable oil
1 (8 oz.) can crushed pineapple, drained
3 eggs
1 Tbsp. hot water
1/2 c. pecans, chopped

Directions

1

Mix flour, sugar, baking powder, salt and baking soda in large bowl; add spices.
2

Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing well until smooth.
3

Stir in nuts.
4

Pour into 2 greased and floured 9-inch cake pans.
5

Bake at 350° for 40 to 45 minutes.
6

Cool completely.
7

Frost with Cream Cheese Icing (see index).