Carrot Cake

8 ingredients
8 steps

Ingredients

  • 2 1/2 c. self-rising flour
  • 2 c. sugar
  • 4 whole eggs (large)
  • 1 1/2 c. cooking oil (I use Wesson)
  • 1 1/2 tsp. pumpkin pie spice (stir into flour)
  • 1 tsp. vanilla
  • 2 c. grated carrots
  • 1 c. finely chopped nuts

Directions

  1. 1
    Cream sugar and eggs until thick and lemon colored.
  2. 2
    Slowly add oil while beating at medium speed.
  3. 3
    Add flour slowly, scraping down sides of bowl.
  4. 4
    As you beat, add vanilla.
  5. 5
    Stir in by hand nuts and carrots.
  6. 6
    Pour batter into 3 greased and floured 8-inch pans.
  7. 7
    Bake 30 to 35 minutes at 325°.
  8. 8
    Frost with cream.

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