LOCATION: Recipes >> Cake Recipes >> Carrot 41
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Carrot 41
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Swiss Carrot Cake
2 C sifted all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 C salad oil
2 C sugar
4 eggs
2 C grated carrots
1 small can crushed pineapple
1 1/2 C chopped walnuts or pecans
1 tsp vanilla extract
Sift together flour, baking powder, soda, salt and cinnamon. In
large mixing bowl, beat thoroughly with electric mixer oil and
sugar. Add eggs 1 at a time, beating well after each addition:
Sift flour mixture into egg mixture. Beat thoroughly.
Stir in carrots, pineapple, nuts and vanilla.
Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf
pans.
Bake in preheated 350 F oven for 1 hour, or until cake passes
toothpick test. Let cool in pan 5 minutes. Turn onto cake rack
to finish cooling.
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