Serves: 5
Preheat the oven to 350°F. Place the eggs, oil and vanilla in a large bowl, and blend with an electric mixer set on low speed. Add the contents of the jar, and continue to blend until well combined. Stir in the carrots and pineapple. Pour the batter into a greased 9-x-13-inch baking pan, and bake for 33 to 38 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for completely before adding frosting or dusting lightly with powdered sugar. Serve immediately or store in an airtight container for up to 1 week.
This _Carrot Cake recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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