Carrot Cake

Tools –

Two 8” or 9” round cake pans

Parchment paper

Mixer fitted with whip attachment

Sifter

Rubber spatula

Bowls for ingredients

Measuring cups and spoons

Toothpick or cake tester

Straight edge spatula or paring knife

Ingredients

1 cup grated carrot (about 2 medium carrots)

 1/3 cup vegetable oil – ¾ cup granulated sugar

2 large eggs

1- 8 oz can of crushed or pineapple tidbits, drained well

 1 cup whole wheat flour

1 ½ teaspoon baking powder

 ½ teaspoon salt

½ teaspoon baking soda

½ teaspoon cinnamon

1 cup dried, shredded coconut (optional)

 4 oz chopped walnuts or one 2.2 oz bag (optional)

Directions

 1. Preheat oven to 350°F. Prepare pans with oil and parchment paper.

 2. Rinse, peel, rinse, and grate carrots. Measure out one lightly packed cup, set aside.

 3. In mixing bowl, whisk together oil and sugar until combined. Add eggs and whisk on medium high speed until thicker and lighter in color.

4. Fold in grated carrots and pineapple.