Really Takes The Cake Carrot Cake
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp of freshly ground nutmeg
  • ¾ vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 cup drained can of crushed pineapples
  • 1½ cups cane sugar
  1. Preheat oven to 350F. Grease and lightly flour 9x13 metal baking pan (if using glass, place on metal cookie sheet when baking). In a large bowl whisk flour, baking powder, cinnamon, baking soda, salt, nutmeg. In a separate bowl beat sugar, eggs, oil, and vanilla until smooth. Pour over flour mixture and stir until just moistened (do not overmix). Gently stir in carrots and pineapple until combined. Spread in pan. Bake 40-50 mins until golden brown and toothpick inserted in center comes out clean.
Recipe by My Wife's Muffin at