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Carrot Cake

Mormon.Cook's picture
Ingredients
  Carrots 3 Cup (48 tbs), finely shredded
  Nuts 1 Cup (16 tbs), chopped
  Sugar 1 3⁄4 Cup (28 tbs)
  Salad oil 1 Cup (16 tbs)
  Eggs 4
  Flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Soda 2 Teaspoon
  Cinnamon 2 Teaspoon
Directions

Prepare carrots and nuts. Mix sugar, oil, and eggs in large bowl of electric mixer. Sift dry ingredients and beat with egg mixture. Add carrots and nuts. Blend gently. Pour batter into well-greased pan (greased and floured, if a Bundt pan is used). Bake until cake tests done (50 to 60 minutes for 10-inch Bundt pan).

Recipe Summary

Cuisine: 
American
Servings: 
20

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Average: 4.1 (13 votes)

1 Comment

Anonmonys's picture
Temperature for this carrot cakE?