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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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This WAS a zucchini cake recipe but the first night I was going to make it, I dumped my grated zucchini on the floor. Now its morphed into my favorite carrot cake recipe! goes great with your favorite cream cheese frosting. Ingredients:
3 eggs, beaten |
1 cup vegetable oil |
2 cups sugar |
2 teaspoons vanilla |
2 cups flour |
2 teaspoons ground cinnamon |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
2 cups finely grated carrots |
Directions:
1. Combine eggs, oil, sugar, and vanilla.
2. Mix well.
3. In a separate bowl, combine and mix dry ingredients.
4. Add to wet mixture, mixing well.
5. Stir in finely crated carrot.
6. Pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray.
7. Bake at 350 degrees for 50-60 minutes.
8. Allow to cool before frosting with your favorite cream cheese frosting.
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