This Carrot Cake is foolproof and can be made days before you need to serve it. Carrot cake is so moist with all the oil in its guts. You will love every bite packed with the cinnamon and carrot goodness. Also, this Episode I bake again with my Subscribers where we call it BakingWithMySub’s. Hopefully you can bake with us next time all you have to do is summit your video response after I have given out the directions for whatever dessert we are making...
Carrot Cake
SIFT:
2 C. All-purpose flour
2 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 Tbs. cocoa powder
in a mixer
4eggs
2 tsp vanilla
1 c. sugar
1 c. brown sugar
1 1/4 c. oil
1 cup raisins
4 c. shredded carrots
add the dry ingridents
Bake @ 350 for 45-50 mins for rounds
cupcakes bake @ 350 for 9-15 mins
add on top cream cheese
or
Coconut Pecan Frosting
Everything done by Anna Boling O'Steen
Follow me on Twitter to stay in the know: @lovelyladycakes
and LIKE my facebook page
Second Channel:
LovelyBabyBites-savory world
MUSIC
JEWELBEAT.com
Beach Bum-Kevin MacLeod
No comments:
Post a Comment