14 Carrots Cake Dream
:)
Yield
8 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | cup |
nuts
|
|
| 2 | cups |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 ½ | cups |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 1 | Can |
pineapple
|
*
|
| 2 | cups |
carrots
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 118 | ml |
nuts
|
|
| 473 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 355 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 1 | Can |
pineapple
|
*
|
| 473 | ml |
carrots
grated |
|
Directions
Sift all dry ingredients together.
Add sugar and oil to flour mixture.
Add eggs, pineapple, nuts and carrots, mix well.
Bake in bundt pan (or large cake pan) at 350℉ (180℃) for 35 to 40 minutes.
Cool a few minutes in pan, turn out on wire racks.
