Carrot Cake the Editors of Publications International, Ltd.
Makes 8 servings
|1-1/4||cups vegetable oil|
|2||cups all-purpose flour|
|2||teaspoons baking powder|
|2||teaspoons ground cinnamon|
|1||teaspoon baking soda|
|2-1/2||cups shredded carrots (about 7 medium)|
|1||cup coarsely chopped pecans or walnuts|
|Cream Cheese Icing|
- Preheat oven to 350°F. Grease and flour 13X9-inch baking pan.
- Beat eggs and oil in small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool cake completely in pan on wire rack.
- Prepare Cream Cheese Icing. Spread over cooled cake. Garnish as desired.
|Total Fat||79 g|
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