Moist Carrot Cake
Moist Carrot Cake is a dairy free and vegetarian recipe with 15 servings. One portion of this dish contains about 5g of protein, 9g of fat, and a total of 277 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of walnuts, ground cinnamon, pineapple, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Easter. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.
Anweisungen
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.