CARROT
CAKE
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
PREHEAT oven to 350°F (180°C)
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In a
large bowl, whisk together
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2
cups all-purpose flour
2
tsp baking powder
1
tsp baking soda
¾
tsp salt
2
tsp cinnamon
½
tsp nutmeg
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In a
separate bowl, beat together
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¾
cup granulated sugar
¾
cup packed brown sugar
3
eggs
¾
cup vegetable oil
1
tsp vanilla
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Pour
wet ingredients over dry ingredients and stir just until moistened.
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Stir
in
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2
cups grated carrot
1
cup drained crushed canned pineapple
½
cup chopped pecans
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Turn
batter into pan.
Bake in centre of oven for 40 minutes or until cake
tester inserted in centre comes out clean. Let cool in pan on rack
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FoodNotes:
A fully baked cake will spring back when touched in the
center. The cake also draws away from the side of the pan, and a cake tester
(a toothpick of skewer works well) inserted in the center comes out clean.
When cakes emerge from the oven, their structure is
set, but the set is still fragile. Let cakes stand in pans on rack for time
specified in each recipe, usually 15 to 20 minutes.
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Icing:
1 pkg cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar
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