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Home > Recipes > Cakes and Biscuits > Carrot Cake

Carrot Cake

Submitted by: Kelly M

Date submitted: 02 August 2012 at 22:01:57

Cover Recipe: "Carrot Cake."

Carrot Cake

Yeild:

servings 

Ingredients:

2 tin,  shredded carrots (470ml)

1 tin,  crushed pineapple, canned in heavy syrup

2 tin,  sugar

1.50 tin,  corn oil

3 medium,  eggs

2 tsp,  vanilla(10ml)

2 tin,  flour

2 tsp,  cinnamon

2 tsp,  baking soda

0.25 tsp,  Salt

Preparation:

  1. Soak shredded carrots in cold water for 4 hours, drain.
  2. Drain crushed pineapple.
  3. Combine sugar, corn oil, eggs and vanilla; mix thoroughly.
  4. Sift together flour, cinnamon, baking soda and salt.
  5. Add flour mixture to sugar mixture; blend thoroughly.
  6. Stir in remaining ingredients until well mixed.
  7. Pour into greased and floured 9 x 13" (20 x 30) pan or a tube pan.
  8. Bake at 350° (175° C) for 50-60 minutes or until center of cake is firm to the touch. Cool in pan on a rack.
  9. Serve plain, sprinkle with powdered sugar or frost with cream cheese icing.

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