Carrot Cake
Catégorie: Dessert
Ingrédients
- 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
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 235kcalCalories
- 4.1gProtéines
- 14.8gGras
- 21.3gGlucides
- 19.1gSucres
- 0.37gSel
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.
