Marzipan Carrot Cake Recipe

Name: Marzipan Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. whole wheat flour; 2/3 c. all-purpose flour; 2 tsp. baking soda; 2 tsp. ground cinnamon; 1/2 tsp. salt; 1/2 tsp. ground nutmeg; 1/4 tsp. ground ginger; 1 c. sugar; 1 c. firmly packed brown sugar; 1 c. buttermilk; 3/4 c. vegetable oil; 4 eggs; 1 1/2 tsp. vanilla extract; 1 lb. bag carrots, peeled and grated; 8 oz. can crushed pineapple, drained; 1 c. chopped walnuts; 1 c. flaked coconut; 1/2 cup raisins

Servings: persons

1 1/2 c. whole wheat flour
2/3 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 c. sugar
1 c. firmly packed brown sugar
1 c. buttermilk
3/4 c. vegetable oil
4 eggs
1 1/2 tsp. vanilla extract
1 lb. bag carrots, peeled and grated
8 oz. can crushed pineapple, drained
1 c. chopped walnuts
1 c. flaked coconut
1/2 cup raisins

1
Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in large bowl; stir until all ingredients are well blended.
2
Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended.
3
Grease 3 (8 inch) round cake pans.
4
Line bottoms with waxed paper.
5
Grease and flour waxed paper.
6
Pour batter into cake pans.
7
Bake at 350u00b0 for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with sharp knife, and invert onto wire racks.
8
Peel off waxed paper and cool completely.

2362

kcal

Calories

145

Fat

245

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 c. whole wheat flour, 2/3 c. all-purpose flour, 2 tsp. baking soda, 2 tsp. ground cinnamon, and more.

Yes, Marzipan Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marzipan Carrot Cake

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