I love to bake. I've been telling Mr. L for weeks, "I feel like baking." Well, today's the day, and I'm going to make my favorite carrot cake. This cake is GOOD. In fact, it's so good, I don't even put cream cheese frosting on it. Just dust it with a little confectioner's sugar. I like to pretend that it's good for me because it has a veggie in it, but the truth is -- it's decadent! It's not a cake I bake often because it is so rich, but once in a while it's fun to indulge.
Try it -- you'll like it!
2 cups all-purpose flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup vegetable oil (can substitute unsweetened applesauce)
2 cups sugar
1 can (8 oz) crushed pineapple in juice—drained
2 cups grated carrots
1 1/3 cup sweetened coconut
1/2 cup chopped walnuts
Spray a Bundt pan with pan spray. Preheat oven to 350F.
Mix flour, baking soda, cinnamon and salt together in a large bowl. In a separate bowl, beat oil, sugar and eggs at medium speed until thoroughly blended. Add the flour mixture and beat until smooth. Add the pineapple, carrots, coconut, and nuts. Pour into the Bundt pan and bake 50-60 minutes or until tester comes out clean.
Cool for 10 minutes. Remove from pan and completely cool on rack before frosting.
What's your most favorite cake in the entire world??? (Share recipes???)