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Tollhouse pineapple carrot cake

THE BALTIMORE EVENING SUN

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon nutmeg

1- 1/4 cups sugar

3/4 cup vegetable oil

1 teaspoon vanilla extract

3 eggs

1- 3/4 cups shredded carrots

One 8-ounce can crushed pineapple packed in juice

1 cup chopped nuts

One 12-ounce package (2 cups) semi-sweet chocolate mini morsels, divided

Frosting

Preheat oven to 350 degrees Fahrenheit. Grease and flour 13 x 9-inch baking pan. In small bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; set aside.

In large mixer bowl, beat sugar, oil, vanilla extract and eggs until well blended. Gradually add flour mixture. Stir in carrots, pineapple, nuts and 1- 3/4 cups semi-sweet chocolate mini morsels. Pour into prepared pan.

Bake 45 to 50 minutes. Cool completely. Spread with frosting and sprinkle with remaining 1/4 -cup semi-sweet chocolate mini morsels.

Makes 12 to 16 servings.

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