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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a fabulously moist carrot cake that my family has been making for over 25 years. I'm not sure where the original recipe comes from but I really, really appreciate the person who thought this up! It is an extremely quick and easy cake to make, but everyone will rave! For an even more decadent treat, frost the cake with your favourite cream cheese frosting. Ingredients:
3 eggs |
1 1/2 cups sugar |
1 cup vegetable oil |
2 teaspoons vanilla extract |
2 cups shredded carrots |
10 ounces crushed pineapple in juice |
1 cup shredded sweetened coconut |
2 1/2 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
Directions:
1. Preheat oven to 350°F.
2. Spray a 9 x 13 pan with nonstick spray.
3. In large bowl, beat eggs and gradually add sugar.
4. Continue beating and add oil and vanilla.
5. Add carrots, pineapple, and coconut.
6. Sift flour, baking soda, and salt together.
7. Add flour mixture to wet ingredients and mix well.
8. Pour batter into prepared pan.
9. Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
10. Let cool before frosting.
11. Note: This recipe works just as well for muffins!
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