Carrot Cake
From Sunset Easy Basics for Good Cooking.
2 cups sugar
1 cup vegetable oil
4 eggs
1 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp baking soda
2 cups lightly packed shredded carrots
1 8oz can crushed pineapple, well drained
1/2 cup chopped walnuts
cream cheese frosting (for rectangular cake) or orange glaze (for bundt cake)
Preheat oven to 350F. Grease and flour a 9x13" pan or a 10" bundt pan.
Stir together sugar and oil. Beat in eggs one at a time, then stir in vanilla. Stir in flour, baking powder, cinnamon, and baking soda. Add carrots, pineapple, and nuts, stirring just enough to blend. Pour into pan.
Bake 45 minutes for the rectangular pan, 55 minutes for the bundt pan, until a toothpick inserted in the center comes out clean and cake starts to pull away from the sides of the pan. Cool on a wire rack, or if a bundt pan cool 15 minutes then turn out of pan and finish cooling on a wire rack. Cool completely before frosting or glazing.
2 cups sugar
1 cup vegetable oil
4 eggs
1 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp baking soda
2 cups lightly packed shredded carrots
1 8oz can crushed pineapple, well drained
1/2 cup chopped walnuts
cream cheese frosting (for rectangular cake) or orange glaze (for bundt cake)
Preheat oven to 350F. Grease and flour a 9x13" pan or a 10" bundt pan.
Stir together sugar and oil. Beat in eggs one at a time, then stir in vanilla. Stir in flour, baking powder, cinnamon, and baking soda. Add carrots, pineapple, and nuts, stirring just enough to blend. Pour into pan.
Bake 45 minutes for the rectangular pan, 55 minutes for the bundt pan, until a toothpick inserted in the center comes out clean and cake starts to pull away from the sides of the pan. Cool on a wire rack, or if a bundt pan cool 15 minutes then turn out of pan and finish cooling on a wire rack. Cool completely before frosting or glazing.