Bunny’s Garden Carrot Cake
Bunny’s Garden Carrot Cake 12" Large Skillet1 Quart Saucepan Parchment paperVegetable oil spray1 ½ cups all-purpose flour1 ¼ cups granulated sugar1 teaspoon cinnamon¾ teaspoon baking soda½ teaspoon kosher salt2 eggs (room temperature slightly beaten)¾ cup vegetable oil1 teaspoon vanilla⅔ cup cooked shredded carrots* (see instructions below)1-8 oz. can
Source: Lustre Craft Cookware
Ingredients
- Parchment paper
- Vegetable oil spray
- all-purpose flour
- granulated sugar
- teaspoon cinnamon
- teaspoon baking soda
- teaspoon kosher salt
- eggs
- vegetable oil
- teaspoon vanilla
- cooked shredded carrots*
- can of crushed pineapple in its own juice
- chopped walnuts
- golden raisins