My Favorite Carrot Cake(From The Kitchen Of Sandi Brinson) Recipe

Name: My Favorite Carrot Cake(From The Kitchen Of Sandi Brinson)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted unbleached flour; 2 tsp. baking soda; 2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/2 tsp. salt; 1 c. Crisco oil; 2 1/2 c. sugar; 3 eggs at room temperature; 1 1/4 tsp. vanilla; 1 (8 oz.) can well drained crushed pineapple; 2 c. finely grated carrots; 1 c. chopped pecans; 1 c. chopped dates coated in 2 tablespoons flour

Servings: persons

2 c. sifted unbleached flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 c. Crisco oil
2 1/2 c. sugar
3 eggs at room temperature
1 1/4 tsp. vanilla
1 (8 oz.) can well drained crushed pineapple
2 c. finely grated carrots
1 c. chopped pecans
1 c. chopped dates coated in 2 tablespoons flour

1
Sift together 3 times, first 5 ingredients.
2
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.
3
With mixer on low speed, gradually blend in dry ingredients.
4
Add pineapple and grated carrots.
5
Mix well and then fold in pecans and dates.
6
Pour batter into a large 10-inch Bundt or tube pan that has been well greased and floured.
7
Bake in a preheated 350u00b0 oven for 1 hour or 1 hour and 15 minutes.
8
Cool 15 minutes in pan and then remove.
9
Place under airtight cake container or tightly wrap in foil.
10
Store overnight before slicing.

2360

kcal

Calories

113

Fat

313

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 c. sifted unbleached flour, 2 tsp. baking soda, 2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, and more.

Yes, My Favorite Carrot Cake(From The Kitchen Of Sandi Brinson) 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.

My Favorite Carrot Cake(From The Kitchen Of Sandi Brinson)

How did you like this recipe?

Frequently Asked Questions