Lilas Carrot Apple Cake
Circulon Culinary Team

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.

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.

Ingredients

1/4 cup of Mayonnaise

1 1/8 cup of Sugar

2 tbsp of Cider vinegar

1 1/2 cup of Shredded carrot

1 small of Gala of Fuji Apple (cored removed, chopped fine with skin on)

1/4 cup of Chopped walnuts (optional)

1/4 cup of Raisins

3 Eggs

3/4 cup of Vegetable oil

3/4 cup of Milk

2 1/2 cup of Flour

2 tsp of Baking soda

2 tsp of Cinnamon

1/2 tsp of Salt

8 oz of Can crushed pineapple (do not drain)

3 oz of Angel flake coconut

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.
Tags:Baked Goods, Cake Pan, Circulon Culinary Team, Dessert, Everyday, Fall, Fruit, Vegetables