Carrot Cake – So Good, I Make It Every 10 Years

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Ingredients for a 13 x 9 Carrot Cake:
 
2 cups all-purpose flour
1 teaspoon fine salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
2 teaspoons cinnamon
2 cups white sugar
1 cup coconut oil (or vegetable oil)
4 large eggs
1/4 cup melted butter
2 heaping packed cups raw finely grated carrots (or more for a moister cake)
1 can (8 ounce) finely crushed pineapple, drained
1/2 cup finely chopped pecans
1/2 cup finely chopped walnuts
 
For the frosting (slightly different ratio from the old version):
1/4 cup unsalted butter, softened
8 ounces cream cheese, softened
1 1/2 teaspoon vanilla, or to taste
about 3 cups powdered sugar, or to taste

Sumber https://foodwishes.blogspot.com/

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