CARROT CAKE

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

2 cups All-Purpose Flour                            4 Eggs

1 tsp. Baking Powder                                 1 cup Sugar

1 tsp. Baking Soda                                     ½ cup Vegetable Oil

1 tsp. Salt                                                  3 cups shredded Carrots

1 tsp. ground Cinnamon                              ½ cup unsweetened Coconut,  shredded

½ tsp. ground Ginger                                  Cream Cheese Frosting

 

DIRECTIONS:

1. Combine the Flour with the Baking Powder, Baking Soda, Salt, Cinnamon and ground Ginger.
2. Using either a food processor equipped with the chopping blade or a standing mixer equipped with the paddle beater, beat the Eggs for one minute or until well combined.
3. Add the Sugar and beat until the Sugar is well-combined with the Eggs.
4. Stir in the Vegetable Oil, shredded Carrots and shredded Coconut.
5. Stir in the Flour mixture; beat until all the ingredients are well-combined.
6. Pour into a 13 x 9 x 2 inch baking pan that has been sprayed with a Vegetable Coating.
7. Alternatively use  muffin tins which have been sprayed or lined with cupcake papers.
8. The pans should be a little more than half full.
9. Bake in a preheated 325 degree oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
10. For Cupcakes, bake 20-25 minutes, depending on the size of the Cupcake pans.
11. Frost with Cream Cheese Frosting, frostings/cream-cheese-frosting/ if desired or just serve unfrosted.

 

Yield:  12 – 15 Servings or 12 Giant Muffins, 24 normal size muffins or 48  

mini-muffins

 

Variation:  combine shredded Red Beets or Golden Beets with the Carrots

                  One cup Raisins or Currants may be stirred in at the end of the  

                  mixing period.