Connie's Carrot Cake Recipe

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Connie's Carrot Cake Recipe

 



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Connie's Carrot Cake

 

Ingredients

1 cup oil
1 cup sugar
1 cup sugar, brown
1 tsp vanilla
4 eggs
2 cup flour, whole wheat
1/3 cup milk, dry skim
1 tsp baking soda
1 tsp salt
1 tsp baking powder
2 tsp cinnamon, ground
3 cup carrots, shredded
1 cup pecans, chopped



 

Preparation

In large bowl, blend oil and sugars on low until well mixed. Add
vanilla. Beat in eggs, one at a time, blending well after each
addition. Stir together dry ingredients and add to egg mixture until
well blended. Stir in walnuts and carrots by hand. Pour batter into
well greased and floured 10" tube pan or fluted pan. Bake at 350
degrees for 50-60 minutes. Cool in pan, then top with powdered sugar
or frosting of your choice.

Typos by Connie Robertson...;-)

 

 

Servings: 12

 

 

 

 


 

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