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