Tee Easton's Carrot Cake
:
April 3, 2017
Cooking Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
The secret to this cake is LOTS of shredded carrots. The cake does not taste too sweet, is very moist, and serves a crowd (if they can eat just one piece).
Ingredients
- 2 cups sugar
- 2 cups flour
- 2 tsps baking powder
- 2 tsps baking soda
- 2 tsps cinnamon
- 1 tsp salt
- 4 eggs
- 1 1/3 cups oil
- 4 cups finely grated carrots
- 3/4 cup walnuts
Directions
Preheat oven to 350°
Grease a 9 x 13 baking pan
In a large mixing bowl combine all dry ingredients and spices with a whisk.
In a small bowl, beat the eggs. Add the oil and combine.
Add the egg mixture to the dry ingredients. Stir to combine well.
Add the carrots and walnuts and mix well.
Spread evenly in pan and bake for 35-40 minutes.
When cool you can top with cream cheese frosting (cream cheese, margarine, vanilla and powdered sugar) OR sprinkle with powdered sugar or leave plain.
Also good with vanilla ice cream.
