King Arthur Carrot Cake
Yield
8 servingsPrep
30 minCook
40 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | cups |
whole-wheat flour
white or whole wheat |
|
| 1/16 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 2 ½ | cups |
carrots
shredded |
|
| 1 | cup |
coconut
shredded or flaked |
*
|
| 1 | can |
pineapple, canned, crushed
undrained (8 ounces) |
* |
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
sugar
|
|
| 473 | ml |
whole-wheat flour
white or whole wheat |
|
| 0.3 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 591 | ml |
carrots
shredded |
|
| 237 | ml |
coconut
shredded or flaked |
*
|
| 1 | can |
pineapple, canned, crushed
undrained (8 ounces) |
* |
| 118 | ml |
nuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Lightly grease and flour a 10 x 14 inch cake pan bake for 35 to 40 minutes or 9 x 13 inch cake pan bake for 45 to 50 minutes or 3 8 inch round cake pans, bake for 25 to 30 minutes.
Beat for at least 2 minutes: oil, eggs, vanilla and sugar.
Blend together: flour, baking powder, baking soda, salt and spices.
Add liquid ingredients to dry and stir until just blended.
Fold in carrot, coconut, pineapple, nuts and raisins.
Pour batter into chosen pan and bake.
Cool 10 minutes, remove from pan and cool completely.
Frost cake with cream cheese frosting.
