Carrot Layer Cake

Name: Carrot Layer Cake
Ingredients: 3 cups flour; 1 cup white sugar; 1 cup light brown sugar or 2 cups white sugar; 2 teaspoons baking soda; 2 teaspoons cinnamon; 12 teaspoon nutmeg; 12 teaspoon salt; 12 teaspoon clove; 1 cup mayonnaise; 13 cup milk; 2 eggs; 2 teaspoons vanilla; 3 cups finely-shredded carrots; 1 cup crushed pineapple (very well drained); 1 cup chopped pecans or 1 cup walnuts

15 ingredients

8 steps

Ingredients

3 cups flour
1 cup white sugar
1 cup light brown sugar or 2 cups white sugar
2 teaspoons baking soda
2 teaspoons cinnamon
12 teaspoon nutmeg
12 teaspoon salt
12 teaspoon clove
1 cup mayonnaise
13 cup milk
2 eggs
2 teaspoons vanilla
3 cups finely-shredded carrots
1 cup crushed pineapple (very well drained)
1 cup chopped pecans or 1 cup walnuts

Directions

1

Set oven to 350 degrees.
2

Grease 2 (9-inch) round cake pans then line each with parchment paper.
3

In a large bowl combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves.
4

Add in mayonnaise, milk, eggs and vanilla; beat at low speed using an electric mixer for about 2 minutes (batter will be thick).
5

Using a wodden spoon stir in grated carrots, drained paineapple and nuts.
6

Divide batter evenly between the two baking pans.
7

Bake for 40-45 minutes or until cakes test done.
8

Cool in pans for about 8-10 minutes then remove to racks to cool completely before frosting.