How to Make Carrot Cake With Pureed Carrots

If you prefer carrot cake with a smooth texture, you can use pureed rather than grated carrots. This is a delicious recipe, so give it a try!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Flour sifter (If you do not use pre-sifted flour)
• 9-by-13 inch glass pan
• 3 large eggs
• 1 cup sugar
• 1/2 cup brown sugar
• 2/3 cup vegetable oil
• 1/2 tsp. baking soda
• 2 ½ cups flour
• ¼ tsp. salt
• 1 tsp. vanilla extract
• 1 1/4 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 cups fresh or canned pureed carrots
• 1 (20-oz.) can crushed pineapple
• 1 1/4 cup finely chopped walnuts
• 1 cup coconut flakes
• toothpick

1. Heat oven to 350 degrees F. Grease and flour the pan. Sift together the flour, baking soda, salt, nutmeg and cinnamon in a separate bowl. Set aside.

2. In a large bowl, beat eggs, sugar, brown sugar and oil until smooth. Beat in flour mixture until smooth.

3. Stir in pureed carrots, pineapple, walnuts, vanilla and coconut. Pour batter into prepared pan.

4. Bake in the pre heated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting.

Tips & Warnings

• Pecans may be used instead of walnuts.
• Raisins can be added also.
• This recipe is good with cream cheese frosting or powdered sugar sprinkled on top.