My Favorite Carrot Cake(From the Kitchen of Sandi Brinson)
My Favorite Carrot Cake(From The Kitchen Of Sandi Brinson) is an impressive dinner. Made with 2 c. sifted unbleached flour, 2 tsp. baking soda, 2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Sift together 3 times, first 5 ingredients.
In a bowl, beat with mixer on high speed for 5 minutes, Crisco oil and sugar. Reduce mixer to medium speed and blend in, one at a time, eggs and vanilla.
With mixer on low speed, gradually blend in dry ingredients.
Add pineapple and grated carrots.
Mix well and then fold in pecans and dates.
Pour batter into a large 10-inch Bundt or tube pan that has been well greased and floured.
Bake in a preheated 350Β° oven for 1 hour or 1 hour and 15 minutes.
Cool 15 minutes in pan and then remove.
Place under airtight cake container or tightly wrap in foil.
Store overnight before slicing.
π· Perfect Pairings
Complete your meal with these
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