Regal carrot cake
1 Servings
Ingredients
| Quantity | 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 | Eggs, beaten | |
| 1½ | cup | Vegetable oil |
| 2 | teaspoons | Vanilla |
| 2 | cups | Finely grated raw carrots |
| 1 | cup | Chopped pecans |
Directions
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