I know, terrible picture, but I never said I was a photographer! |
Carrot Cake
1 1/2 cup grated carrots
1 cup crushed pineapple
1 cup toasted and roughly chopped pecans
2 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
4 eggs
3/4 cup oil
2 tsp. vanilla
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
Combine eggs, oil and vanilla. Whisk together flour, sugar, baking soda, salt and spices. Add dry to wet. Stir until just combined then fold in carrots, pineapple and nuts.
Bake 350* approx. 30 min. Until cake a toothpick comes out clean.
Cream Cheese Frosting
10 oz (room-temp) Cream Cheese
5 oz Mascarpone
2 tbl. Powdered Sugar
1 tsp Vanilla
½ tsp Cinnamon
5 oz Mascarpone
2 tbl. Powdered Sugar
1 tsp Vanilla
½ tsp Cinnamon
Mix until combined and super fluffy.
Recipe via Not Without Salt
No comments:
Post a Comment