Moist Carrot Cake 4 eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
2 cups plain all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups grated or shredded carrot
1/2 cup chopped walnuts (opt)
1/2 cup dark seedless raisins (opt)
Oven: 350°In large mixing bowl, combine the eggs, oil and sugar; beat till smooth. Sift together dry ingredients and beat into egg mixture, mixing on medium speed until smooth. Stir in carrot, nuts and raisins. Bake in 2 greased and floured 9-inch round pans 40-45 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to racks to cool completely before icing with Cream Cheese Frosting.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.comYou are here:
Cake Recipes
Click any link below to visit other parts of our siteReturn Home
Recipe of the Week
Table of Contents
Index
Cakes Index