Ingredients
-
- 1/4 cup Mayonnaise
- 1 1/8 cup Sugar
- 2 tbsp Cider vinegar
- 1 1/2 cup Shredded carrot
- 1 small Gala of Fuji Apple (cored removed, chopped fine with skin on)
- 1/4 cup Chopped walnuts (optional)
- 1/4 cup Raisins
- 3 Eggs
- 1/4 cup Mayonnaise
- 1 1/8 cup Sugar
- 2 tbsp Cider vinegar
- 1 1/2 cup Shredded carrot
- 1 small Gala of Fuji Apple (cored removed, chopped fine with skin on)
- 1/4 cup Chopped walnuts (optional)
- 1/4 cup Raisins
- 3 Eggs
- 3/4 cup Vegetable oil
- 3/4 cup Milk
- 2 ½ cup Flour
- 2 tsp Baking soda
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1/8 oz Can crushed pineapple (do not drain)
- 3 oz Angel flake coconut
Lilas Carrot Apple Cake
Meal: Dessert
Cuisine: American
Ingredient: Fruit
Season: Fall
Contributor: Meyer Corporation
Directions
-
6-8 SERVINGS
- Whisk together mayonnaise, 1/8 cup sugar and vinegar. Add shredded carrot, chopped apple, raisins and nuts. Toss to coat.
- In large separate bowl, beat eggs with vegetable oil and milk. Mix in flour, baking soda, cinnamon, salt and remaining sugar.
- Fold in carrot/apple mixture from other bowl. Pour into greased Anolon® SureGrip™ Bakeware Sunflower Mold pan. Bake at 325°F for 75-80 minutes until cake is cooked through.
Recommended Product
11 Inch x 17 Inch Cookie Pan
Our larger cookie pan gives you more room for your baked goods. Budget permitting, consider buying two cookie sheets of the same type. As different pans yield different results, matching pans helps produce a uniform batch of cookies and allows you to keep one pan in the oven while you're cooling the other, thus speeding the baking process.
