CARROT CAKE

CARROT CAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups flour

  • cup flaxseed meal

  • 2

    teaspoons baking powder

  • 1

    teaspoon pumpkin pie spice

  • ½

    teaspoon baking soda

  • 3

    cups finely shredded carrots

  • (about 6 medium)

  • 4

    eggs, lightly beaten

  • ½

    cup granulated sugar

  • ½

    cup packed brown sugar

  • ½

    cup canola oil

Directions

1. Preheat oven to 350 Grease and lightly flour two 8x1 1/2 or 9x1 1/2 cake pans 2. In a large bowl, stir together flour, flaxseed meal,baking powder, pumpkin pie spice, baking soda, and 1/4 teaspoon salt, set aside. In a another large bowl, combine carrots, eggs, sugars and oil. Add egg mixture all at once to flour mixture. Stir until combined. Dive batter between pans. 3. Bake 25 to 30 mins. for 8 inch pans or 20 to 25 mins for 9 inch toothpick inseted near center comes out clean.


Nutrition

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