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Recipes | Laurel's Carrot Cake
Heat oven to 350°F
3 cups Laurel's Baking Flour mix
1 ¾ cups sugar
1 tbsp baking soda
2 tsp baking powder
2 tsp xanthan gum
1 tbsp ground cinnamon
½ cup oil
1-cup pumpkin (alternate ingredient is applesauce)
4 eggs (or 3 egg whites and 1 whole egg if desired)
1 tbsp vanilla
1 1/3 cup cooked, pureed carrots
¾ cup crushed pineapple
Combine sugar, eggs and oil, cream until light and fluffy. Add pumpkin (or
applesauce), vanilla, carrots and pineapple.
Sift dry ingredients together and slowly fold into batter. If batter is too
thick, add more pumpkin, applesauce or oil ¼ cup at a time. Use ¼ cup measure
for small muffins, ½ cup for jumbo pans. Divide batter in half for two 9” pans
or pour into one 9x13 pan.
Baking times: 350°F
20 – 25 minutes (cupcakes) – Makes 24 regular size muffins.
25 – 30 minutes for two - 9” round or square pans (lightly greased)
35 – 40 minutes for one- 9x13 pan (lightly greased)
Allow cake to cool in pans for 10 minutes (max). Slide a metal spatula or knife
around edges to loosen cake. Place a cooling rack on top of pan, put on oven
mitts and hold rack and pan together, flip the pan and rack as one unit and cake
should come out. Lightly tap pan on bottom if cake needs assistance coming out
of the pan. Allow to cool completely then frost.
Printable recipe
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