Monday, December 11, 2006

Carrot Cake

From Barbara Whiting

You can make your own cream cheese frosting or buy canned for this delicious carrot cake.

1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups all purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
dash salt
1/4- 1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon (optional)
3 cups (about 5) carrots, shredded
1 cup chopped nuts

Beat sugar, oil and eggs for 1 minute. Stir in next 6 ingredients and beat for 1 minute. Stir in carrots and nuts. Bake in greased, floured rectangular dish (9 x 12) for 40 to 45 minutes or in round cake pans for 30 to 35 minutes.

Test with a toothpick for doneness. Cool in pan on a wire rack and frost with cream cheese frosting. Refrigerate for best taste.

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