Author: Valerie@Snap-Peas
Heavenly Carrot Cake
- 2 Cups flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 Cups sugar
- 4 eggs
- 1/12 Cups corn oil
- ½ Cup English Walnuts, chopped
- ½ Cup flake coconut
- 2 Cups grated carrots
- 6 oz. can crushed pineapple, drained
- 1 Cup currants
- Combine flour, soda, salt, powder, and cinnamon, set aside.
- Combine sugar and eggs,
- Add oil to egg and sugar mixture and beat until well blended.
- Slowly blend in flour mixture.
- Add carrots, pineapple, walnuts, and currants – blend well.
- Pour into two greased and floured 9” cake pans … I’m pretty sure I use 9” but I could be wrong … I also own 8” J
- Bake Q 350 for 35-40 minutes
- Frost with cream cheese frosting.
Recipe by snap-peas at https://www.snap-peas.com/2017/02/27/heavenly-carrot-cake/
3.5.3226