1 1/2 c Vegetable oil 4 Eggs 2 ts Vanilla 1 1/2 c Sugar 2 c Flour (white or whole wheat) 1/16 ts Baking powder 2 ts Baking soda 1 ts Salt 1 tb Cinnamon 1/2 ts Nutmeg 2 1/2 c Shredded carrot 1 c Shredded or flaked coconut 1 cn (8 oz.) crushed pineapple -(undrained) 1/2 c Chopped nuts I also add: 1 cup raisins Preheat oven to 350. Lightly grease and flour a 10" x 14" cake pan bake for 35 to 40 mins. or 9" x 13" cake pan bake for 45 to 50 minutes or 3 8" round cake pans, bake for 25 to 30
How To make King Arthur Carrot Cake's Videos
Lemon Bliss Cake
Start the year off (b)right! Our sweet and tangy 2017 Recipe of the Year is bursting with fresh citrus flavor and elegant enough for any occasion.
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King Arthur(gluten free) Yellow cake mix review, Come have birthday cake with me
This is the month I was born in so I thought it would be a great idea to do a cake review. I hope you enjoy.
Almond Flour Carrot Cake | Gluten Free Recipe
This Almond Flour Carrot Cake is moist and fluffy while naturally a grain free and gluten free carrot cake recipe. Loaded with carrots, nuts, raisins and topped with healthier rich and creamy cream cheese frosting.
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
RECIPE:
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Gluten Free Blueberry Coffee Cake (AMAZING) Recipe King Arthur Flour Mix
Gluten Free Blueberry Coffee Cake (AMAZING) Recipe King Arthur Flour Mix ⭐⭐⭐⭐⭐↓↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓ ⭐⭐⭐⭐⭐
Here is the link to the highest quality Silicone Muffin Pan available
Makes 16 muffins
Ingredients
TOPPING 4 tablespoons soft butter 1 cup brown sugar 6 tablespoons Gluten-Free Muffin Mix 1 cup chopped pecans pinch of salt
CAKE 6 tablespoons melted butter 3 eggs remainder of Gluten-Free Muffin Mix 1 cup milk 2 cups fresh or defrosted frozen blueberries
Instructions
Preheat the oven to 375°F. Oil your muffin pan. Make the topping by mixing 4 tbsp butter, brown sugar, 6 tablespoons muffin mix, pecans and salt, then set it aside. Blend together the rest of the muffin mix, butter and eggs. Add the milk and mix a little at a time. Fold in 1/2 cup of the blueberries. Scoop the mixture into your pan and let it rest for 10 minutes. Top with the rest of the blueberries and then add the topping. Bake for 25 minutes Insert a toothpick into one cake and remove. If the toothpick is clean they are done, if not add some more time to the baking. If you are using the silicone pan, separate it from the baking sheet and let it cool for 20 minutes. If you are using metal, loosen the muffins in the pan and wait 5 minutes, then remove them from the pan to let them cool.
In the video we put all the blueberries in the mix. That made it harder to get them out of the pan but they were still amazing. If you use frozen blueberries defrost and drain the liquid before you use them.
Inspiration for this recipe came from King Arthur Flour recipes