Carrot cake #17

Yield: 12 Servings

Measure 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 \N Eggs
1¼ cup Oil

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, .

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