CARROT CAKE
A wonderfully moist and perfectly spiced carrot cake recipe for you! This cake is super simple and the taste is incredible, I know your going to love it! For years I shyed away from eating carrot cake because I didn’t want to mix veggies and cake, those are definitely two foods I like, but, separately please! However, once you taste this cake there’s no going back it’s that good!
Tip: if you don’t have carrot purée you can grate 2 medium carrots VERY finely.
Recipe:
4 eggs
1 cup brown sugar
1 1/2 cup sugar
1 cup oil
1 1/2 cups purées carrots from- First Choice Baby Food
2 teaspoon cinnamon
2 teaspoon baking soda
2 teaspoon pure vanilla extract
3 1/4 cup flour
1/4 cup water
Mix the sugar, eggs, and oil. add the carrot purée Add the cinnamon, baking soda, vanilla, and flour, and water. Spray a bunt pan well, pour the batter in. Bake for 1 hour at 350°
Icing: 5 cups confectioners sugar 2 teaspoon vanilla extract 1/2 cup almond milk Mix and glaze the cake once it cools off.
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