Recipe Source: Adapted by a Cook’s Quest from Rachel Ray Magazine
1 c flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon, plus more for sprinkling
¼ tsp salt
1 c brown sugar, packed
¼ c sour cream, divided
¼ c vegetable oil
1 egg
2 tsp pure vanilla
1 ½ c shredded carrots
1 small can crushed pineapple, drained
1 c powdered sugar
3 Tbl. Butter
Preheat your oven to 350 F. Lightly grease a 6 cup fluted pan. Combine all dry ingredients in a small bowl and whisk to remove any lumps.
In a large bowl, combine brown sugar, ¼ c of sour cream, vegetable oil, egg, and vanilla until smooth. Stir in the carrots and pineapple. Combine dry and wet ingredients just until blended together. This batter is a little thick but don’t worry. Pour into your prepared cake pan and bake for about 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes then invert and allow the cake to finish cooling completely.
In a small bowl, combine the powdered sugar and butter until smooth. Whisk in the remaining ¼ c sour cream and a 1 tsp of vanilla. Drizzle the frosting over the cake, then sprinkle with cinnamon for decoration.
**Cooks Note: This makes a small cake. If you are feeding a big group of people it can easily be doubled and baked in a larger fluted pan. Just add 15-20 minutes to your baking time.
Total Cost $1.76
Flour .08
Leavenings, cinnamon, salt .05
Sugar .10
Sour Cream .12
Egg .09
Carrots and Pineapple .70
Powdered sugar .50
Butter .12
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