Thursday, May 28, 2009


If you like carrot cake flavor but not the crunchy texture, this is the cake for you. This produced a very moist cake with a taste of a mild carrots and cinnamon. It is also a great way to use up cans of carrots that you are rotating out with your Spring cleaning. Carrot Cake With Canned Carrots Recipe
  • 2 C. flour
  • 2 t. baking powder
  • 2 t. baking soda
  • 2 t. cinnamon
  • 1 t. salt
  • 2 C. sugar

Preheat oven to 350 degrees.\

Mix dry ingredients together in a large bowl.

  • Add 1 1/2 c. oil (I used olive oil), mix together
  • Add 3 c. canned carrots, drained (I used 2 cans), mix together (you do not need to puree them).

  • Add 4 eggs, mix together
  • Add 1/2 c. nuts (the recipe calls for pecans, I used walnuts), mix together

Pour into 9X13 can pan sprayed with a non-stick spray. Baked for 25-35 mins or until springy to touch in center.

Frost with Cream Cheese frosting (I used commercially prepared from a can).

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