Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup crushed pineapple, drained
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix together the oil, eggs, carrots, walnuts, pineapple, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 4g
- Fat
- 18g
Supplies
9x13 inch pan Mixing bowls Whisk Spatula Wire rack
Tools
Oven Mixing bowls Whisk Baking pan
Serving suggestions
Serve the Gulerodskage with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat!
Tips & tricks
For added flavor, you can also sprinkle some powdered sugar on top of the cake before serving.
Cost
$10