Carrot top recipe Carrot Cake X


How to cook Carrot Cake X


Carrot top recipe INGREDIENTS
• 2 cups whole-wheat flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup wheat germ
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup chopped walnuts
• 1 cup flaked coconut
• 1 (8 ounce) can crushed pineapple, drained

DIRECTIONS for cooking Carrot Cake X


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Stir in the wheat germ. Make a well in the center and add sugar, oil, eggs and vanilla. Mix well, then stir in shredded carrots, chopped nuts, coconut and pineapple.
3. Spread batter into a 9x13 inch pan. Bake in preheated oven for 45 minutes, or until the center springs back when lightly tapped

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