20 minutes
cooking time: 30 minutes servings: 10 ingredients: 2 1/2 cups ap flour 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 3/4 tsp course salt 1/2 tsp ground ginger 1/2 tsp ground nutmeg 3 sticks unsalted butter, room temperature 1 cup packed light brown sugar {funny story about the phrase "packed" brown sugar..my niece who is right after she was married and was expecting her first child called her dad and was in the baking isle of vons and was just exasperated.. "Dad!! I see dark brown sugar and light brown sugar but not 'packed' brown sugar I've been to 3 stores..what am i going to do?" needless to say my brother in law barely could answer he was giggling so hard!!} 1/2 cup granulated sugar 3 large eggs 2 tsp pure vanilla extract 1/2 cup of water 1 lb carrots {8-10 medium} peels and shredded on a box grader or in a food processor {i opted for the food processor} cream cheese frosting {recipe below} pineapple flowers for garnish {recipe below}
cream cheese frosting
8
ounces
2
sticks
1
package
1 teaspoon
pure vanilla extract
1/2 a
lemon
3
minutes
1
cup
pineapple flowers
2 hours
rather than
1 and
once in the muffin tins i put back in the oven which had just been turned off and left them in the off oven for about
Folks, Ina makes a mean CarrotandPineappleCake. Moist, flavorful and not greasy, which is a risk when it comes to carrotcakes as they typically call for oil
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Place the other cake on top and then slather the remaining frosting all over the top of that one. ~ Spread around one third of the frosting on the flat side of one of the cakes
I had carrotcake for my birthday decided it would make an excellent cookie so off to Google again and I came up with a Martha Stewart recipe and a variation at Eats Well With Others
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