Carrot Cake or Cupcakes
Shared with me by: Sharon S (my mom)
Ingredients
- 3/4 c. low-fat mayonnaise
- 1-1/2 c. white sugar
- 3 eggs
- 8 oz. can crushed pineapple (drained a bit)
- 2 c. shredded carrots
- 2 c. unbleached all-purpose white flour
- 2 t. baking soda
- 2 t. cinnamon
- 1/2 t. ground ginger
- 1/2 c. chopped pecans or walnuts
- raisins or shredded coconut, optional
Instructions
In a mixing bowl, with an electric mixer, cream mayo, sugar, and eggs. Stir in pineapple and carrots. Add dry ingredients and fold in nuts. If using raisins or shredded coconut, stir in as well.
Pour batter into a greased and floured 9 x 13" pan. Or, if making cupcakes, use 24 cupcake liners in 2 cupcake tins.
CAKE: Bake at 350 degrees for 30-35 minutes for cake (be sure to bake long enough or center of the cake will fall in.
CUPCAKES: Bake 20-25 minutes for cupcakes.
Frost with Cream Cheese Frosting.