Carrot Cornmeal Cake
10
Minutes
Prep Time
40
Minutes
Cooking Time
50
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 2 Cups Harvest Fresh Nantes Carrots, shredded
- 2 Cups Flour
- 1 Cup Cornmeal
- 1 Cup Sugar
- 1 ½ Tbsp. Baking Powder
- ½ Cup. (8 Tbsp.) Butter, melted
- ½ Cup. Oil
- 1 ¼ Cup Milk
- 3 Large Eggs, whisked
- 1 Tsp Salt
- Honey and Butter for serving
Directions
- Pre-heat oven at 350 degrees. Grease 9 x 13 baking pan.
- In a large bowl, add flour, cornmeal, sugar, baking powder, and salt. Whisk together.
- In a bowl, add butter, oil, milk, and eggs and shredded Nantes carrots, mix until fully combined.
- Add wet ingredients to dry ingredients, mix until fully combined.
- Pour Batter into baking pan. Bake for 40 minutes, until golden brown. Insert a toothpick in the middle that comes out clean.
- Remove from heat, let cool for 15 minutes, then ready to serve with honey and butter.
What You Need
