Ingredients

The following ingredients have 13 Servings
  • 3 cup(s) canned, drained carrots, about 2 cans
  • 1 cup(s) vegetable oil
  • 2 cup(s) sugar
  • 2 cup(s) flour
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 2 teaspoon(s) cinnamon
  • 1/2 cup(s) flaked coconut, *optional*
  • 1/2 cup(s) drained crushed pineapple *optional*
  • 1/2 cup(s) chopped walnuts or pecans *optional*
  • 4 medium eggs

Instruction

  • mash carrots, or puree well. use mixer or food processor.
  • in large bowl combine carrots, eggs and sugar. mix well with mixer over med speed.
  • add in oil and continue mixing.
  • mix and sift dry ingredients together and gradually add to carrot mixture.
  • when all is well incorporated, blend on medium speed for 2 minutes.
  • if adding coconut, nuts and pineapple, do at this point, stirring in by hand.
  • pour batter into 9 x 13 inch pan or 2 - 3 round baking pans that are sprayed with cooking spray. if making a tiered cake, may want to line round pans with wax paper or parchment.
  • bake in preheated, 350 degree oven for 25 to 30 minutes, until toothpick comes out clean.
  • frost with your favorite cream cheese frosting.