Moist Carrot Cake Recipe
Cakes, Desserts, Easy Baking
All Purpose Flour
Preheat oven to 325ºF. Spray 8-in cake molds with oil and line with wax paper.
Place the grated carrots in a strainer and squeeze out the excess juice. Transfer to a clean container and mix in the juice from the crushed pineapples.
Combine oil and sugar in a large mixing bowl. Mix with a wire whisk until combined.
Sift all dry ingredients together. Add half of the dry mixture to the oil-sugar. Mix until combined.
Add the eggs gradually while alternating with the remaining dry ingredients. Scrape the sides of the bowl.
Add the carrots, walnuts and crushed pineapple. Mix until well combined.
Divide evenly in the cake molds. Bake for 40 to 50 minutes until toothpick inserted comes out clean.
Allow the cake to cool completely. Frost as desired.
Storage: 2 days in the cooler (with frosting) / 1 month in the freezer (cake only)
Moist Carrot Cake Recipe https://easytastyeats.com/moist-carrot-cake/ April 16, 2020