Tuesday, August 19, 2008

Carrot Cake

People really go crazy for this carrot cake...it’s so simple, and so versatile! Put in muffin cups for a healthy snack or bake in round cake pans and frost with Ginger whipped cream for an elegant birthday cake!
4 c flour
4 t baking powder
2 t baking soda
2 c sugar
2c brown sugar
2 t salt
4 t cinnamon
2 t cardamom
1 t nutmeg
8 eggs
4 c carrot - scraped and grated
1 can pineapple - drained and crushed or processed in food processor
1 c oil
2 t vanilla

Sift together dry ingredients and whisk together wet ingredients separately. Mix together well. Divide into 2 greased ten inch round cake pans, or about 24 jumbo muffin tins.  Bake at 325˚ for 45-50 minutes for cakes, 20-25 minutes for muffins.  Toothpick should come out clean and center of cake should spring back when lightly pressed.

1 comment:

Lorin Smith said...

What size pineapple? Drain or keep juice in cake? Thanks!