My Favorite Carrot Cake(From The Kitchen Of Sandi B

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions