Carrot: Carrot Cake Supreme
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 cups self-rising flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cardamom
3 eggs
1 1/2 cups sugar
1 cup sour cream
1 can crushed pineapple (8 ounce) drained
2 cups grated carrots
3/4 chopped walnuts
2 cups whipped cream Recipe
Preheat oven to 350�F.� Spray 2 9-inch cake pans with non-stick vegetable spray.
In a medium bowl, combine flour and spices; set aside.
In a large mixing bowl, beat eggs, sugar, sour cream, and pineapple until well blended.� Gradually beat in flour mixture.� Stir in carrots and walnuts.�
Pour into prepared cake pans.
Bake 30 to 35 minutes or until tester inserted in the centers of the cakes comes out clean.� Cool in pans for 10 minutes.� Remove from pans; cool completely on a wire rack.� Fill and frost the cake with whipped cream.
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