Carrot Cake
Time needed
20 min
preparation
+
45 min
cooking
Serving Size / Yield
12 servings
Ingredients
- 1 1/2 C. sugar
- 1 C. vegetable oil
- 3 lg. eggs
- 2 C. all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 tsp. salt
- 3 C. shredded carrots
- 1 C. coarsely chopped nuts
- cream cheese frosting
Directions
Heat oven to 350 degrees. Grease bottom and sides of one 13 X9-inch pan with shortening; lightly flour.
In large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack. Cool for about 1 hour.
Frost with cream cheese frosting. Store covered in refrigerator.
