CARROT CAKE

 

  • Cooking Time: 75
  • Servings: 10" tube pan cake
  • Preparation Time: 35 (inc. 15 for cooling)

Ingredients

  • 4 eggs
  • 1½ cups sugar
  • 1½ cups vegetable oil
  • 3½ cups whole wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 can (8 oz) crushed pineapple in juice - drained
  • 4 large (2 cups) carrots, grated
  • 1 cup pecans
  • 1 cup dates

Directions

  • Preheat oven to 350° F.
  • Grease 10" tube pan, then lightly flour.
  • Beat eggs in large mixing bowl.
  • Gradually beat in sugar.
  • Stir in oil.
  • Combine 3 cups of whole wheat flour with baking powder, baking soda, salt and cinnamon.
  • Stir into egg mixture.
  • Add drained pineapple and carrots; mix well.
  • Toss pecans and dates with remaining ¼ cup of flour, stir into batter.
  • Turn into prepared pan.
  • Bake in oven for 1 hour, 15 minutes or until top of cake springs back when lightly pressed with finger.
  • Cool cake in pan on wire rack for about 15 minutes.
  • Remove cake from pan and completely cool before wrapping in foil or plastic.
  • Keeps well in refrigerator.

Notes

Author Credit: Mary Parsons (Debbie O

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