Ep. 28 Carrot Cake

If you tuned in to this week’s episode, you know that Elise failed miserably at baking a tiny dessert, and instead made an entire carrot cake.

The tiny one she baked in the Easy Bake Oven, fell to the ground and now looks like crap.

So, here’s a photo of the scene of the crime. One very large cake and one very little one, with our trusty EBO in the background.

Elise would very much like to note that the state of her photography on this near and dear podcast does not reflect her real photography that she gets paid for. 😂🤣 THIS IS A RESPITE FOLKS.

Anyway, here’s the dang recipe for an ENTIRE carrot cake.

- 2 Cups AP flour
- 2 t baking powder
- 1 1/2 t baking soda
- 1 tsp salt
- 2 1/2 t ground cinnamon
- 4 eggs
- 1 1/2 cup vegetable oil
- 1 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 3/4 cups shredded carrots
- 1 (8ounce) can crushed pineapple, drained
- 3/4 cup chopped walnuts

Butter, cream cheese and powdered sugar for your icing!

Preheat your oven to 325 and grease your cake pans. Mix together your dry ingredients (except sugar) and set aside.

Then, in a large bowl, mix your sugar, oil and eggs. Beat in flower mixture and then add in carrots, pineapple and walnuts.

Pour into your prepared pans and bake for 35-40 minutes. In an EBO, one little cake takes about 20 minutes. PHEW.

Happy Haunting!