Crunchy Carrot Cake
|White sugar||2 Cup (32 tbs)|
|Carrots||2 Cup (32 tbs), grated|
|Flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Melted butter||2 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped|
1 Grease a tube pan and dust with flour.
2 Preheat the oven to 375 degrees fahrenheit.
3 In a bowl, beat the eggs.
4 Mix in the sugar and grated carrots.
5 In a separate bowl, sift the dry ingredients together.
6 Add in salt with oil and stir in the vanilla and nuts.
7 In the prepared pan, pur the mixture.
8 Bake for 45 minutes.
9 Meanwhile, in a bowl mix all the topping ingredients together.
10 Remove the cake from the pan and spread with the topping quickly.
11 Return to the oven for about 15 minutes.
12 Cut and serve.