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Carrot Cake With A Difference Recipe

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This recipe for Carrot Cake With A Difference is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. oil
2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
4 eggs
1 tsp, vanilla
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. baking soda
1 small can crushed pineapple, drained
2 c. finely grated raw carrot
1 cup nuts, chopped (optional)
Directions:
Directions:
Mix together the oil, sugar, cinnamon, nutmeg, eggs and vanilla. Combine flour, baking powder, salt and baking soda. Add to the first mixture. Finally, fold in the pineapple, carrot and nuts.
Bake in a greased & floured 9"x13" pan or in an angel food pan. Bake at 350ºF for 35-50 minutes, depending on the shape of the pan. You don't want to dry out the cake. That is the point of carrot cake; it is one of the moistest cakes going. When cool, ice with cream cheese icing. Some people think it's the best part of the cake!

 

 

 

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