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Recipe to Print-Carrot Cake - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Carrot Cake - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Vegetable Kosher: Pareve Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 45.00 Minutes Heart Healthy: No Oven Temp: 375 Approx. Cost/Serving: $1.90 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Trace outer lip of cake pans on parchment paper. Fold paper in half & cut. Fold in half & use as a collar. If it doesn't go around, do another & put between 1st collar. Place bottom in crease up on sides. Make sure bottom is slightly larger than mold.

Ingredients: Directions: Mix using paddle & speed #1; mix eggs carrots, oil, & sugar. Sift flour, cinnamon, baking soda, salt, baking powder. Add dry ingredients to mix. Add nuts, if using. Carefully line 2, 9-inch pans with double parchment paper. Pour in batter, split between the 2 pans. Bake at 375 degrees for 45 minutes on a sheet pan. Use stick test for doneness.

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Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00