Carrot Cake
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A home-kitchen version of carrot cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 1/2 c. self-rising flour
- 2 c. sugar
- 4 whole eggs (large)
- 1 1/2 c. cooking oil (I use Wesson)
- 1 1/2 tsp. pumpkin pie spice (stir into flour)
- 1 tsp. vanilla
- 2 c. grated carrots
- 1 c. finely chopped nuts
Method
Cream sugar and eggs until thick and lemon colored.
Slowly add oil while beating at medium speed.
Add flour slowly, scraping down sides of bowl.
As you beat, add vanilla.
Stir in by hand nuts and carrots.
Pour batter into 3 greased and floured 8-inch pans.
Bake 30 to 35 minutes at 325°.
Frost with cream.
Rate:
