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Categories:
unsalted butter sugar eggs ground cinnamon orange zest carrot walnuts flour baking powder salt pineapple
Viewed: 52 - Published at: 5 years agoIngredients
- 12 cup unsalted butter, at room temperature
- 34 cup sugar
- 2 large eggs
- 14 teaspoon ground cinnamon
- 12 teaspoon orange zest, finely grated
- 34 cup carrot, finely grated
- 12 cup walnuts, chopped
- 1 14 cups all-purpose flour
- 1 14 teaspoons baking powder
- 14 teaspoon salt
- 14 cup crushed pineapple, drained
Method
- Preheat the oven to 350F Remove the butter and the eggs from the refrigerator to allow them to come to room temperature.
- Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds.
- Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.
- Add the eggs one at a time, mixing on low speed.
- Stir in the cinnamon, orange zest, carrots and walnuts.
- Sift the flour, baking powder and salt together.
- Stir in half the flour mixture.
- Stir in the pineapple.
- Stir in the rest of the flour mixture.
- The batter should be smooth, but do not overmix.
- Coat a loaf pan (or 9" round cake pan) with nonstick spray.
- Pour the batter into the pan.
- Bake until golden brown and set in the center, about 25 to 30 minutes.
