Carrot Cake
Category: Dessert
Ingredients
- 2 c. flour
- 2 c. sugar
- 2 Tbsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 4 eggs
- 1 c. oil
- 4 c. grated raw carrots (8 medium)
- 1/2 c. nuts (walnuts or pecans)
- 1 recipe Cream Cheese Frosting
- 1/2 c. raisins (optional)
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 235kcalCalories
- 4.1gProtein
- 14.8gFat
- 21.3gCarbohydrates
- 19.1gSugars
- 0.37gSalt
Instructions
1. Stir flour, sugar and cinnamon in small bowl.
2. In large bowl, beat eggs and oil until frothy.
3. Gradually add flour mixture. Beat until smooth.
4. (May add a little milk.)
5. Mix in nuts, carrots and raisins.
6. Pour into two greased and floured 8-inch round pans. Bake at 350° for 25 to 30 minutes.
7. Double recipe makes 3 layers and 6 cupcakes.
8. Cool in pans 10 minutes and remove and cool on rack.
