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Yield: 1 cake or 3 dozen cup cakes

  • 1 1/4 c salad oil
  • 2 c sugar
  • 2 c flour
  • 2 t baking powder
  • 2 t baking soda
  • 1 t salt
  • 2 t cinnamon
  • 4 eggs
  • 3 c grated raw carrots
  • 1 c finely chopped pecans (optional)

Combine oil and sugar.  In another bowl mix flour, baking powder, baking soda, salt and cinnamon.  Mix half of the dry ingredients with the sugar mixture.  Alternate adding the eggs and remaining dry ingredients.  Add carrots and pecans.  Mix well.  Pour into a lightly oiled tub pan.

Bake @ 325 degrees for 1 hour and 10 minutes.  Cool in pan.

Frost with Cream Cheese Icing.

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