Barefoot Contessa Carrot Cake

Barefoot Contessa Carrot Cake. In another bowl, sift together the flour, cinnamon, baking soda, and salt. Line muffin pans with paper liners.

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For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. As the cakes are cooling, prepare the frosting. Fold in the carrots and pineapple.

Add the dry ingredients to the wet ingredients.

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Line with parchment paper, then butter and flour the pans. Add the raisin/walnut mixture and the carrots and pineapple to the mixer and fold in. For the cake: Beat the sugar, oil, and eggs together in the bowl.

Judul: Barefoot Contessa Carrot Cake
Rating: 100% based on 788 ratings. 5 user reviews.
Ronald Farrel

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