Pineapple-carrot-cake-recipe, mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.. In a bowl, combine the dry ingredients. add the oil, eggs and baby food; mix on low speed until well blended. stir in pineapple and nuts. pour into 2 greased and floured 9-in. round baking pans., in another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt. add the dry ingredients to the wet ingredients. toss the raisins and walnuts with 1 tablespoon flour. fold in....
In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. add oil and pineapple, mix well. in batches on low speed, add carrot mixture, mix until combined. pour into your pan., heat oven to 350°f (325°f for dark or nonstick pan). spray bottom only of 13x9-inch pan with baking spray with flour. in large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.. In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. make a well in the center of flour mixture and add oil, eggs and vanilla. beat until combined., combine the flour, baking powder, baking soda and cinnamon. add the flour mixture to the honey mixture, stirring well. add the carrots, raisins, milk, pineapple and chopped walnuts..
Crushed pineapple, pumpkin pie spice, baking soda, salt, granulated sugar and 12 more scrumptious carrot cake with cream cheese frosting bestfoods pudding, cake mix, chopped walnuts, crushed pineapple, hellmann's or best foods real mayonnaise and 11 more surprise in carrot cake (surprisin’ carrot cake?) 12tomatoes, pour the cake batter into the prepared baking pan and spread around into one even layer. bake at 350°f for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean..
Notes. make ahead instructions: prepare cake through step 5. cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. bring to room temperature, make the frosting, frost, and serve.