Egg & Toast

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Carrot Cake From the kitchen of trey

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups finely shredded carrot
  • 1 cup cooking oil
  • 4 eggs

In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs. Beat with an electric mixer till combined.

Pour into 2 greased and floured 9 x 1½-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or till a dirty toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Makes 12 to 15 servings.

Raisin-Nut Carrot Cake: Prepare as above, except stir ½ cup raisins or currants and ½ cup chopped nuts into batter.

Put some Cream Cheese Frosting on it.

via Better Homes and Gardens “NEW COOK BOOK