Carrot: Carrot Cake Supreme
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 cups self-rising flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cardamom
3 eggs
1 1/2 cups sugar
1 cup sour cream
1 can crushed pineapple (8 ounce) drained
2 cups grated carrots
3/4 chopped walnuts
2 cups whipped cream Recipe
Preheat oven to 350°F. Spray 2 9-inch cake pans with non-stick vegetable spray.
In a medium bowl, combine flour and spices; set aside.
In a large mixing bowl, beat eggs, sugar, sour cream, and pineapple until well blended. Gradually beat in flour mixture. Stir in carrots and walnuts.
Pour into prepared cake pans.
Bake 30 to 35 minutes or until tester inserted in the centers of the cakes comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack. Fill and frost the cake with whipped cream.
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