Carrot Cake

  1. Pre heat oven to 350.
  2. I used the cuisinart and grated the carrots. I set them aside in a bowl, and added all the spices to the carrots. Chop the toasted pecans in the cuisinart. Place in same bowl as carrots.
  3. Place eggs in cuisinart and blend. Add the white sugar, then the brown sugar. Blend. Add oil, and buttermilk and vanilla.
  4. Put the flour in a plastic bag with baking soda and baking powder and salt and shake up.
  5. Put the flour mixture into the cuisinart with the egg mixture and blend to form a smooth batter.
  6. Pour the batter over the carrots/nuts and stir in the crushed pineapple.
  7. Place into waxed paper lined cake pans and bake forty to forty five minutes or until done.

carrots, pecans, eight, cinammon, ground cardamon, ground ginger, ground nutmeg, eggs, white sugar, brown sugar, grapeseed, buttermilk, vanilla, flour, baking soda, baking powder, salt, frosting, cream cheese, butter, honey, vanilla, together

Taken from www.epicurious.com/recipes/member/views/carrot-cake-50019003 (may not work)

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