Carrot Cake

May 8, 2019

Any way to add a vegetable to a sweet! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Carrot Cake - 8x8 pan
 

Cake 


½ of a 16-ounce can crushed pineapple 
1 & 1/3 cups flour
1 ½ teaspoons baking soda 
1/2 teaspoon salt 
1 ½ teaspoons ground cinnamon 
2 large eggs 
1 cup granulated sugar 
½ cup buttermilk
3 T. vegetable oil 
3/4 teaspoon vanilla extract 
1 ½ cups grated carrots

¼ cup powdered sugar
 

To prepare cake: 


1.  Preheat oven to 350°F. Coat a 8x8-inch baking pan with cooking spray. 


2.  Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 3 T. of the juice. 


3.  Whisk flour, baking soda, salt and cinnamon in a medium bowl.

 

4.  Whisk eggs, sugar, buttermilk, oil, vanilla and the 3 T. pineapple juice in a large bowl until blended.

 

5.  Stir pineapple, and the carrots into the buttermilk mixture. Add the dry ingredients and mix with a wooden spoon just until blended.

 

6.  Scrape the batter into the prepared pan, spreading evenly. 


7. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 - 40 minutes. Let cool completely on a wire rack. 

 

When cooled, sprinkle powdered sugar on top

 

 

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