Add your carrot cake mix and 2 cups of flour to the yeast mixture. Beat with an electric mixer for 2 minutes, then mix in another ¼ cup flour until you have a soft, slightly sticky dough.

While most carrot cakes call for raisins, this one adds some crushed pineapple for a twist, giving it even more of a bright, fresh spring flavor than your typical recipe.

Preheat oven to 350 degrees F. Oil and flour four 9-inch cake pans. Set aside. In a large mixing bowl, cream sugar and oil until well blended.

Spread pecans on baking sheet and toast for about 8 minutes, until fragrant. Let cool, then finely chop pecans. Whisk 2 cups flour with baking powder and soda, cinnamon and salt in medium bowl.

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray, then dust with flour. In a large bowl, combine flour, baking soda, cinnamon, ginger, and salt.

Preheat the oven to 180° C. Grease two 9-inch (23 cm) round cake pans. Whisk together the dry ingredients – the flour, baking powder, baking soda, and salt. Beat together the wet ingredients – the ...

Deviled eggs, roasted pork loin and an angel food cake make this a classic Easter feast ... Liz Williams cooks angel food cake in Chalmette on Monday, March 13, 2023.