Carrot Cake
Catégorie: Dessert
Ingrédients
- 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
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. Cream sugar and eggs until thick and lemon colored.
2. Slowly add oil while beating at medium speed.
3. Add flour slowly, scraping down sides of bowl.
4. As you beat, add vanilla.
5. Stir in by hand nuts and carrots.
6. Pour batter into 3 greased and floured 8-inch pans.
7. Bake 30 to 35 minutes at 325°.
8. Frost with cream.
