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Carrot cake

  • 3 Eggs
  • 400 g White Sugar
  • 220 g Vegetable Oil
  • Dry Mix
    • 1 t Medium-Grain Salt
    • 1 t Baking Soda
    • 1 t Cinnamon, ground
    • 250 g White Wheat Flour
  • 220 g Carrots, grated
  • 110 g Walnuts, chopped
  • 240 g Pineapple, crushed
  • For topping
  1. Preheat oven to 350ºF (177ºC).
  2. Mix batter. Whip eggs, sugar, and oil until smooth. Combine dry mix and add to mixture. One at a time, stir in grated carrots, walnuts, and pineapple.
  3. Bake 35-45 minutes at 350ºF. Remove from heat.
  4. Rest at least 30 minutes until cool.
  5. Frost with russian butter cream.