🫙 From the Spice Rack
Carrot Cake with Lemon Frosting
1 pound carrots -- peeled and cut -- into 1/2-inch pieces 1 cup corn oil 1 can (8-ounce) crushed unsweetened pineapple -- drained 4 large eggs 1 tablespoon vanilla extract 3 cups u...
maineasy
Ingredients8 items
Ingredients
- 1poundcarrots -- peeled and cut
- 1can(8-ounce) crushed unsweetened
- 1tablespoonvanilla extract
- 3cups unbleached all-purpose flour
- 21/2 cups sugar
- 1tablespoonground cinnamon
- 1tablespoonbaking soda
- 1teaspoonsalt
Directions
- 1
1 pound carrots -- peeled and cut -- into 1/2-inch pieces 1 cup corn oil 1 can (8-ounce) crushed unsweetened pineapple -- drained 4 large eg
- 2
optional) * I used pecans
- 3
Preheat oven to 350 degrees
- 4
Butter 3 (9-by-1-1/2-inch) round cake pans
- 5
Line bottoms with wax paper
- 6
Butter paper
- 7
Cook carrots in large pot of boiling salted water until tender, about 12 minutes
- 8
Puree in food processor, stopping occasionally to scrape down sides of bowl