Instruction for Carrot Cake:
1. Preheat the oven to 350º F. Grease the pan. Sift dry mixture into the mixing bowl. On low speed, beat the dry
mixture and add carrot, eggs, pineapple, coconut and oil. Increase the speed, beat until the mixture combined.
2. Pour batter into prepared pan, bake until the toothpick comes out clean. Cool and frost with cream cheese icing.
Pan Sizes:
2 of 8x3" for 30-35 minute.
12x16x2" pan for 30-35 minutes (2 recipes) make 1/2 sheet cake thin, cut in half for 1/4 sheet size. you will need 2 pans
totaled to make 1/2 sheet cake size.
Baker's Note: When the recipes asked for butter, cream cheese, eggs,liquid even the carrots, fruit and nuts, try to have them at room temperature so you will have better result.
For Carrot Cake with nuts you need:
2 cups all-purpose flour
1 TB baking powder
1 tsp cinnamon
1/2 tsp nutmeg and clove
1 cup brown sugar
1 cup white sugar
1 cup oil mix with 1/2 cup yogurt
3 eggs
2 cups grated carrots
1/2 cup coconut
1/2 cup crushed pineapple
drained 1 cup raisins
1 cup walnut
Instruction for Carrot Cake with nuts:
1. Preheat the oven 350 degree F. Grease the pan. In mixing bowl, sift all the dry ingredients. On low speed, add carrots,
coconut, pineapple,eggs, oil and yogurt. Beat until all the ingredients are combine, increase the speed to medium and beat
for 2 minutes.
2. Pour the batter into prepared pan, bake until the toothpick comes out clean. Cool it and decorate.
Pan Sizes:
2 of 8x3" for 40-50 minute.
12x16x2" pan for 45-60 minutes (2 recipes) make 1/2 sheet cake thin, cut in half for 1/4 sheet size. you will need 2 pans
totaled to make 1/2 sheet cake size.
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