Cookies, Candy & Desserts |
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Carrot Cake II - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Grate carrots and set aside. Cream oil and sugar together; add eggs, beating in one at a time. Add dry ingredients. Fold in carrots and nuts. Bake at 350 degrees for 25 minutes in 3 round, greased and floured cake pans.
Frost with Cream Cheese Frosting.
- 3 cups carrots -- grated
- 2 cups sugar
- 1 ½ cups oil
- 2 teaspoons baking soda
- 4 eggs
- 2 ½ cups flour
- ½ cup nuts -- chopped
- 1 teaspoon cinnamon
- 2 teaspoons salt
PREPARATION
Grate carrots and set aside. Cream oil and sugar together; add eggs, beating in one at a time. Add dry ingredients. Fold in carrots and nuts. Bake at 350 degrees for 25 minutes in 3 round, greased and floured cake pans.
Frost with Cream Cheese Frosting.
