Carrot Cake in a 9 Inch Square Pan

Name: Carrot Cake in a 9 Inch Square Pan
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 1 teaspoon butter flavored emulsion (optional); 237 milliliters grated carrots; 1 teaspoons cinnamon; 296 milliliters confectioners sugar; 227 grams package cream cheese, softened; 227 grams chopped pineapple, drained and dried; 3 larges eggs; 237 milliliters granulated sugar or evaporated cane juice crystals; 118 milliliters toasted and finely chopped pecans; 0 teaspoons salt; 237 milliliters sweetened flaked coconut; 193 grams 1/2 cups unbleached all-purpose flour; 4 Tbsps unsalted butter, softened; 1 teaspoon vanilla, best quality; 1 teaspoon vanilla extract; 177 milliliters vegetable oil

Watching your figure? This vegetarian recipe has 790 calories, 8g of protein, and 46g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes around 50 minutes. Easter will be even more special with this recipe. If you have salt, vanilla, carrots, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 350 degrees F. Grease and flour a 9 inch square metal cake pan. If using glass, use 325 F.In a mixing bowl, stir or gently whisk together the eggs, oil, sugar, vanilla, butter flavor, baking soda, and salt. Stir in the flour, then add the carrots, coconut, pineapple and pecans.

Ingredients you will need

Baking Soda