Carrot Cake

Generally frosted with Cream Cheese Frosting (see recipe) and top with walnut halves and strips of orange peel. We use powdered sugar icing with orange juice (see recipe)

#Carrot #Cake

Serves: 12 - 15

Prep Time: 30 mins

Cooking Time: 35 mins

Source: Better Homes Cook Book

Ingredients:

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 cups finely shredded carrot

1 cup cooking oil

4 eggs

Oven 350°

Method:

In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs. Beat with an electric mixer till combined.

Pour into 2 greased and floured 9x1½-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thor oughly on racks. Makes 12 to 15 servings.

Pineapple Carrot Cake: Prepare as above, except add one 8 1/4-ounce can undrained crushed pineapple and 1/2 cup coconut with carrot. Bake about 40 minutes.

Raisin-Nut Carrot Cake: Prepare as above, except stir 1/2 cup raisins or currants and 1/2 cup chopped nuts into batter.