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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is another Carrot Cake Recipe I discovered within my Mom's Recipe Box. This one uses self rising flour and it is to be made in a Bundt pan. I love carrot cake with cream cheese frosting, but when using a decorative Bundt pan and if you happen to be watching calories, a dusting of powdered sugar will make a lovely cake : ) Ingredients:
2 cups sugar |
1 1/2 cups vegetable oil |
4 eggs, beaten |
3 cups self rising flour |
2 teaspoons ground cinnamon |
2 cups carrots, grated |
1 1/2 cups pecans, chopped |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and lightly flour a 10 Bundt pan.
3. Combine sugar, oil, and eggs; beat well.
4. Blend in flour and cinnamon.
5. Add carrots and nuts, mixing well.
6. Pour into prepared 10 Bundt pan; bake for 60 minutes, or until cake tests done.
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