- 1 large carrot, finely grated (about ½ cup)
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 ½ cups al-purpose flour
- 2 teaspoons baking powder
- ¾ cup butter (1 ½ sticks), softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 can (8 ounces) crushed pineapple, drained
- Garnish: Confectioners’ sugar
Preheat oven to 350 degrees F. Grease a 6-cup fluted cake pan. Dust with flour; tap out excess. Mix together grated carrot, ginger, and cinnamon. Mix together flour and baking powder. Beat together butter, sugar, and vanilla at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. (Batter may appear curdled.) At low speed, gradually beat flour mixture into butter mixture until smooth. Spoon half of the batter into a small bowl; fold in pineapple. Spoon into prepared pan. Fold Carrot mixture into remaining batter; spread over batter in pan. Using a knife, swirl through
Batter to create a marbled effect. Bake cake until golden and a tooth pick inserted in the center comes out clean, 35-40 minutes. Transfer pan to a wire rack to cool slightly. Turn cake out onto rack to cool completely. Dust with confectioners’ sugar. Makes 12 servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.