Zutaten für Beth's Carrot Cake
- 1 cup vegetable oil
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, undrained
- 1 cup chopped walnuts
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Zubereitung von Beth's Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x13 inch baking pans.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine the grated carrots, pineapple, and walnuts.
- Gently fold the carrot mixture into the batter.
- Pour batter evenly into the prepared pans.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cool, frost with your favorite cream cheese frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
143 g
Sugar
1793g
Fat
246g
Carbs
220g
