KATHLEEN'S CARROT CAKE RECIPE

Kathleen's Carrot Cake Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

2 cups of unbleached flour
2 teaspoons of baking powder
1 teaspoon of baking soda
3/4 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
3/4 cup of white sugar
3/4 cup of packed brown sugar
3 eggs
1 1/2 cups of vegetable oil
2 teaspoons of pure vanilla extract
2 cups of grated carrots
1 cup of crushed pineapple
1/2 cup of chopped pecans (optional)

Steps:

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl and whisk together well. Set aside.
In your mixing bowl beat together sugars, eggs, oil and vanilla until smooth. Gradually add flour and spice mixture until well combined. With mixer set on low, add carrots, pineapple and pecans.
Pour into prepared cake pans or cupcake pans.
Bake cakes at 350° for 40 minutes until cake tester comes out clean. For X-large cupcakes bake for approximately 28 minutes at 350° until cake tester comes out clean. Let cool in baking pans before removing to cooling racks.

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