Carrot cake #17
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground nutmeg |
| 2 | cups | Granulated sugar |
| 2 | teaspoons | Cinnamon |
| 3 | cups | Shredded carrots |
| 4 | Eggs | |
| 1¼ | cup | Oil |
Directions
From: "Sharon H. Frye" <shfrye@...> Date: Sat, 13 Jul 1996 12:43:52 EDT Combine first 6 ingredients in mixing bowl. Add remaining ingredients. Beat three minutes. Pour into a greased/floured 10 inch tube or Bundt pan. Bake in a preheated 350 degree oven for about 1 hour, or until pick inserted near the center comes out clean. Cool in the pan for 10 minutes, then remove from pan and cool completely.
Frost, if desired.
Personal note: most people use cream cheese frosting on this, but my family prefers 7-minute cooked frosting. I have recipes for both if you need those too.
EAT-L Digest 12 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .