Olive Oil Carrot Cake

Recipe by januarybride
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
  • Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
  • Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
  • Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
  • Add the carrots and nuts, then the coconut and pineapple.
  • Pour the batter into greased and floured pan(s).
  • Bake at 350°F for the amount of time appropriate to the pan size (9x13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
  • The cake is done when a tester inserted in the center comes out clean.
  • Cool completely on a wire rack.
  • Dust with confectioners’ sugar.
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