Ingredients for Why I Joined Zaar Carrot Cake
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- Salt
- Ground Cinnamon
- White Sugar
- Vegetable Oil
- 4 large eggs
- Vanilla Extract
- 2 cups grated carrots
- Flaked Coconut
- Walnuts
- Crushed Pineapple
- Cream Cheese
- 1 cup (2 sticks) unsalted butter, softened
- Icing Sugar
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How to Make Why I Joined Zaar Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine the grated carrots, pineapple, and nuts.
- Add the carrot mixture to the batter and stir until evenly distributed.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the cream cheese frosting.
- Once cakes are completely cool, frost the top of one layer with half of the frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
224g
Fat
56g
Carbs
25g
