Carrot Cake
Recipe: #7962
January 30, 2013
Categories: Carrot, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day July 4th, Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, more
"This recipes goes back over 20 years, I have tried many others but always come back to making this one, it's very moist and has a great texture. Frost the cooled cake with your favorite cream cheese frosting. This cakes stays moist for days! "
Ingredients
Nutritional
- Serving Size: 1 (85.5 g)
- Calories 222.8
- Total Fat - 3.7 g
- Saturated Fat - 1 g
- Cholesterol - 46 mg
- Sodium - 87.5 mg
- Total Carbohydrate - 44.2 g
- Dietary Fiber - 0.8 g
- Sugars - 20.2 g
- Protein - 3.4 g
- Calcium - 58.6 mg
- Iron - 0.8 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Grease and flour a 9 X 13 baking pan.
Step 2
Mix first 4 ingredients together and beat for approximately two minutes. Blend the next 4 dry ingredients together; Add to egg mixture, beat until combined. Using a large spoon mix in the crushed pineapple until combined.
Step 3
Pour into pan and bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Let cool thoroughly before frosting.
Tips
No special items needed.