Saturday, February 10, 2007

Carrot Cake

Buddha Girl has been begging for this recipe. It is awesome!

Carrot Cake

2 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (I add 1 tablespoon, cuz I like it)
3 cups finely shredded carrot
1 cup cooking oil
4 eggs

finley chopped English walnuts

*Grease and lighly flour a 13 x 9 x 2 pan. (I use a bundt pan)
In a large bowl, combine the first six ingredients.
Add the next three ingredients, beating with an electric mixer until combined.
Continue beating two minutes on medium speed.
Turn into the pan and bake at 325 for 40 minutes or until done.
Frost with your favorite cream cheese icing.

***I also like to pour this prepared mix in mini loaf pans and use as a mini bread loaf.
This makes an excellent gift!

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