Carrot Cake
Carrot Cake is an impressive dinner. Made with 1 (8 oz.) can crushed pineapple in juice, drained (reserve 1/4 c. juice), 1 c. all-purpose flour, 1 c. shredded carrots (about 2 small), 1/2 c. packed brown sugar and 1/3 c. chopped walnuts, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Heat oven to 350Β°.
Spray round pan, 8 x 1 1/2-inches, with nonstick cooking spray.
Reserve 1/4 cup crushed pineapple.
Blend 1/4 cup of the crushed pineapple, the reserved juice and remaining ingredients, except whipped topping, in medium bowl on low speed, scraping bowl constantly, 1 minute.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
π· Perfect Pairings
Complete your meal with these
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