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Carrot Cake Recipe
- 2 c-Flour, all purpose
- 2 ts- Cinnamon
- 1 ts- Baking powder
- 1 ts- Baking soda
- 3/4 ts- Salt
- 1/4 ts- Nutmeg
- 1 pn- Cloves
- 1 1/2 c- Sugar
- 1 ea- Crushed pineapple (8 oz can)
- 3 tb- Vegetable oil
- 1 ts- Vanilla
- 3 c- Carrots, shredded
- 3 ea- Large egg whites
Method:
- Preheat oven to 350 degrees F.
- Line up 13x9" baking pan with foil. Coat it with vegetable
cooking spray.
- Mingle all the ingredients- flour, cinnamon, baking powder,
baking soda, salt, nutmeg, and cloves in a bowl.
- Beat sugar, pineapple, oil and vanilla in mixer bowl until light
and smooth. Beat in dry ingredients until fully mixed. Stir in
carrots.
- Now beat egg whites in small mixer bowl to form stiff peaks; fold
into carrot mixture in 2 batches with rubber spatula.
- Pour batter into pan. Bake for 40 minutes or until toothpick
inserted in center comes out clean; cool in pan or on wire rack.
- Invert cake onto wax paper; remove pan and foil. Your Mother's
Day carrot cake is ready to be served.
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