Quick and Easy Carrot Cake
Quick And Easy Carrot Cake is an moderately easy dinner. Made with 2 c. all-purpose flour, 2 tsp. baking powder, 3 c. shredded carrots, 1/2 c. cooking oil and 2 c. brown sugar, firmly packed, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In small bowl, stir together flour, baking powder and cinnamon. Set aside.
In large mixing bowl, at medium speed, beat together oil, sugar and eggs until well blended.
At low speed, gradually beat reserved flour mixture into egg mixture.
Beat until well blended.
Stir in carrots, pineapple with juice and pecans.
Pour into lightly greased 13 x 9 x 2-inch baking pan.
Bake in preheated 350Β° oven until cake tester inserted into center comes out clean (approximately 35 to 40 minutes).
Cool in pan on wire rack. Spread Creamy Frosting over top.
Refrigerate.
π· Perfect Pairings
Complete your meal with these
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