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  • DISH TYPE
    Dessert
  • COURSE
    Cake
  • SERVINGS
    6 to 8
  • OCCASIONS
    Everyday

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
  • 3/4 cup Vegetable oil
  • 3/4 cup Milk
  • 2 1/2 cup Flour
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 tsp Salt
  • 8 oz Can crushed pineapple (do not drain)
  • 3 oz Angel flake coconut

Lilas Carrot Apple Cake

A dash of pineapple, a gala of Fuji apple and a touch of Cinnamon combine with shredded carrots to create a modern infusion of fruity carrot flavor in every forkful.

Cooking Directions

  • 1
    Whisk together mayonnaise, 1/8 cup sugar and vinegar. Add shredded carrot, coconut, pineapple, chopped apple, raisins and nuts. Toss to coat.
  • 2
    In large separate bowl, beat eggs with vegetable oil and milk. Mix in flour, baking soda, cinnamon, salt and remaining sugar.
  • 3
    Fold in carrot/apple mixture from other bowl. Pour into greased pan. Bake at 325°F for 75-80 minutes until cake is cooked through.