The best delicious Carrot Cake W/o Pineapples recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake W/o Pineapples recipe today!
Hello my friends, this Carrot Cake W/o Pineapples recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake W/o Pineapples is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake W/o Pineapples.
What Makes This Carrot Cake W/o Pineapples Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake W/o Pineapples.
Ready to make this Carrot Cake W/o Pineapples Recipe? Let’s do it!
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2 c Sugar
1 1/2 c Vegetable oil
4 Eggs, well beaten
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1 ts Salt
2 c Flour
1 c Chopped pecans
3 c Grated carrots
Preheat oven to 325 degrees. Grease and flour 3 layer pans or 1 bundt pan.
Mix sugar and oil together. Add eggs and mix well. Combine dry ingredients
and stir in. Mix until smooth. Add pecans and carrots. Pour into pan(s).
Bake at 325 — 30 minutes for layers, 1 hour for bundt pan. Cake is done
when a knife inserted near the center comes out clean. Frost when
completely cool.
CREAM CHEESE FROSTING
1 box (16 oz?) confectioner’s sugar 8 oz cream cheese, softened 1/4 cup
butter, softened 1 tsp lemon extract
Blend well and spread on cool cake.
From
Yields
1 Servings
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