Regal carrot cake

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
3⅓ cup All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Nutmeg
2 teaspoons Cinnamon
4 \N Eggs, beaten
1½ cup Vegetable oil
2 teaspoons Vanilla
2 cups Finely grated raw carrots
1 cup Chopped pecans

in large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon. make a well in center. combine eggs, oil and vanilla; pour into the well. beat with a large wooden spoon until batter is smooth. fold in grated carrots and pecans. turn into a well-greased and floured 10 inch tube pan. bake in 325 oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertips. cool cake on rack for 1 hour. remove cake from pan and frost with orange cream cheese frosting.

this recipe came from a lady that goes to my church and always brought it to our pot luck dinners. always came home with an empty pan. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Donna Partigianoni <donna@...> on Mar 11, 1997

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