| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sugar |
| 3 1/3 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Nutmeg |
| 2 | ts | Cinnamon |
| 4 | Eggs, beaten | |
| 1 1/2 | c | Vegetable oil |
| 2 | ts | Vanilla |
| 2 | c | Finely grated raw carrots |
| 1 | c | Chopped pecans |
INSTRUCTIONS
in large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon. make a well in center. combine eggs, oil and vanilla; pour into the well. beat with a large wooden spoon until batter is smooth. fold in grated carrots and pecans. turn into a well-greased and floured 10 inch tube pan. bake in 325 oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertips. cool cake on rack for 1 hour. remove cake from pan and frost with orange cream cheese frosting. this recipe came from a lady that goes to my church and always brought it to our pot luck dinners. always came home with an empty pan. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Donna Partigianoni <donna@leesville.com> on Mar 11, 1997
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