Moist and Easy Carrot Cake Recipe2013-07-08
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- Servings : 16
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
This information is per serving.
This moist and easy carrot cake recipe was originally submitted by Michael Meyers of Prince George, BC, Canada.
It has the wonderful addition of crushed pineapple, which adds so much flavor and moisture. It is an easy cake that gets baked in a large rectangular pan.
Easy Carrot Cake Recipe
- 1 1/2 cups oil
- 2 cups sugar
- 4 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons allspice (or cinnamon)
- pinch of salt
- 1 large can crushed pineapple
- 2-3 large carrots, finely shredded
Preheat oven to 350ºF. Grease and flour a 9" x 13" baking pan.
Mix first three ingredients together and beat for approximately two minutes. Blend the dry ingredients (the flour, baking powder, allspice and salt) well and add to the egg mixture. Add the pineapple and carrots and stir by hand to incorporate it all.
Pour the mixture into the pan and bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Let cool thoroughly before icing. Use your favorite icing but add a little mint extract.
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