Carrot Cake

This is a simple recipe from an old Betty Crocker cookbook. Carrots are inexpensive and found easily in your local stores. Add that to the facts that this cake stays moist, freezes well, and tastes great and you've got a winner for sure!

You'll need:

1 1/2 cups sugar

1 cup veggie oil

3 eggs

2 cups flour

1 1/2 t. ground cinnamon

1 t. baking soda

1 t. vanilla

1/2 t. salt

1/4 t. ground nutmeg

3 cups carrots, shredded (about five medium)

1 cup coarsely chopped nuts

Start by shredding your carrots. Set them aside with a light tea towel over the bowl.

In a large bowl, combine the sugar, oil, and eggs; beat one minute.

Stir in the flour, cinnamon, baking soda, vanilla, salt, and nutmeg.

Add your carrots and nuts and gently combine. It may seem rather thick and sticky, but this is normal!

Spread evenly into a greased 9 x 13 inch pan and bake at 350* for 35 to 45 minutes or until a toothpick comes out clean. Cool.

Frost with your favorite Cream Cheese Frosting after cooled and store in the fridge.

Enjoy!

Ashleigh

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Carrot Cake

(prairiegalcookin.blogspot.com)

You'll need:

1 1/2 cups sugar

1 cup veggie oil

3 eggs

2 cups flour

1 1/2 t. ground cinnamon

1 t. baking soda

1 t. vanilla

1/2 t. salt

1/4 t. ground nutmeg

3 cups carrots, shredded (about five medium)

1 cup coarsely chopped nuts

Heat oven to 350*

In a large bowl, combine the sugar, oil, and eggs. Beat one minute.

Stir in the rest of the ingredients (except for the nuts and carrots).

Gently add the nuts and carrots and pour into a greased 9 x 13 inch pan.

Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

Cool and frost with your favorite cream cheese frosting.

Enjoy!