Friday, 7 September 2012

Food Friday: Carrot Cake

We made this nummy cake using carrots that the kids planted in the garden.  That makes is extra special and yummy.

- 2 cups of all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 cups white sugar
- 1  cup vegetable oil
- 4 eggs
- 1 cup grated carrots
- 1 (8 ounce) can of crushed pineapple, drained
- 1/2 cup chopped wwalnuts

- Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a big 9 by 13 baking pan.
- In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar, oil, eggs, mix well for 1 minute. Stif in carrots, pineapple, and walnuts. Pour batter in the prepared pans.
- Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted comes out clean.  Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.  When cool, frost with your favourite cream cheese icing.

(hint: I line the cake pan with baking paper so that when you lift the cake out of the pan, it doesn't break into a million pieces.

Here's Terry really enjoying his cake.  And being a bit of a ham.

And here's the serious photo.

And of course, the cake is also kid tested and approved!

1 comment:

Nancy Blokland said...

That cake looks great,Tawny. I am going to try it this weekend, while it is cool. I still have your cake pan!