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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 36 |
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I've been making carrot cake this way for years and I noticed that no one else makes it exactly like this, so I decided to post. Can also sub grated zucchini, or a combo of the two. Also makes about 36 cupcakes. Ingredients:
3 eggs |
3/4 cup white sugar |
3/4 cup brown sugar |
1 1/2 cups vegetable oil |
2 -3 cups grated carrots |
1 teaspoon vanilla |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
2 1/2 cups flour |
1 cup chopped nuts |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 13 x 9 pan with PAM and coat with flour.
3. Sift dry ingredients together.
4. Beat eggs and sugars together until light.
5. Add vegetable oil, carrots and vanilla.
6. Add dry ingredients until blended.
7. Add nuts.
8. Pour into pan and bake for 45-50 minutes.
9. Cool and frost with cream cheese icing or serve with Cool Whip.
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