carrot cake
(2 ratings)
This is my wife Janet's favorite CARROT CAKE. Carrot cake and pineapple upside down cake are the two cakes she like's best.
(2 ratings)
yield
serving(s)
cook time
30 Min
method
Convection Oven
Ingredients For carrot cake
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2eggs
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1 cgranulated sugar
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1/2 cvegetable oil
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1 1/2 cgrated carrots, about 3 to 4 carrots
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2 Tbsppineapple juice
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1/2 cwalnuts chopped
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1 1/4 call purpose flour
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2 tspbaking powder
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1/2 tspsalt
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1/2 tspcinnamon
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1/2 tspnutmeg
How To Make carrot cake
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1Preheat oven to 350 degrees and grease and flour a 9 inch round baking pan.
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2In a large bowl beat together eggs and sugar until creamy.
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3Stir in vegetable oil until well combined.
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4Add grated carrots, pineapple juice and walnuts mix well.
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5In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Mix well.
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6Add flour mixture to carrot mixture stir until just combined.
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7Pour into greased and floured baking pan and bake for 25 to 30 minutes or until toothpick inserted comes out clean.
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8Allow cake to cool then frost with cream cheese frosting.
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