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Carrot Cinnamon Cake

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Ingredients
  Wesson oil 1 1⁄3 Cup (21.33 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4 , well beaten
  Carrots 3 Cup (48 tbs), grated
  Sifted cake flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Soda 2 Teaspoon
  Cinnamon 2 Teaspoon
  Allspice 2 Teaspoon
Directions

Cream oil and sugar.
Add eggs and carrots, and mix well.
Sift dry ingredients.
Add flour mixture to carrot mixture, a small amount at a time, beating well.
Pour into 10 x 14-inch greased and floured loaf pan and bake at 325° for 1 hour.
Cool.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake

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