Carrot Pineapple Snacking Cake Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 1 teaspoon each baking soda and cinnamon | ||
| 1/2 teaspoon each nutmeg and salt | ||
| 2 eggs or 1/2 cup prepared egg substitute | ||
| Vegetable oil | 1/2 Cup (16 tbs) | |
| 1/2 cup each brown sugar and granulated sugar | ||
| Carrots | 1 1/2 Cup (16 tbs), finely grated | |
| One 8-ounce can of crushed pineapple, packed in its own juice, undrained | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
Preheat the oven to 350° F.
Butter a 9-inch square or 7-by-11-inch oblong cake pan.
Sift together the flour, baking soda, cinnamon, nutmeg, and salt into a large bowl.
In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you're using them.
Beat the egg-oil mixture into the dry ingredients.
When well-blended, stir in the carrot-pineapple mixture.
Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25 to 30 minutes, or until the cake is risen and a cake tester inserted at the center comes out dry.
Butter a 9-inch square or 7-by-11-inch oblong cake pan.
Sift together the flour, baking soda, cinnamon, nutmeg, and salt into a large bowl.
In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you're using them.
Beat the egg-oil mixture into the dry ingredients.
When well-blended, stir in the carrot-pineapple mixture.
Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25 to 30 minutes, or until the cake is risen and a cake tester inserted at the center comes out dry.
Chef
