Carrot Cake With a Twist
Source of Recipe
Internet
List of Ingredients
2 cups all-purpose flour
2 cups granulated sugar
� t. salt
2 t. ground cinnamon
� t. ground nutmeg
3 eggs
1� cups vegetable oil
2 cups finely grated carrots (about 3-4 medium carrots)
2 t. vanilla extract
1 can (8 or 12 ounces) well drained pineapple
1 cup shredded coconut
� cup chopped walnuts, divided
Recipe
In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350� for 50-60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. (Once cooled you can frost if desired using below recipe.)
|
|