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| Fourteen K Carrot Cake |
"A carrot cake using two jars of junior child food carrots."
Ingredients :
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 half teaspoons baking soda
- 1 half of teaspoons salt
- 2 teaspoons ground cinnamon
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 (four.5 ounce) jars carrot infant food
- 1/2 cup crushed pineapple, drained
- half cup chopped walnuts
- half cup flaked coconut
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 ranges F (a hundred seventy five ranges C). Grease and flour one 9x13 inch cake pan.
- Mix collectively the flour, baking powder, baking soda, salt, floor cinnamon. Stir within the white sugar. Add the oil and the eggs and mix nicely. Stir within the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 stages C) for 40 mins or till a toothpick inserted within the center comes out smooth.
Notes :
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