Carrot-Nut Cake

Name: Carrot-Nut Cake
Ingredients: 1 1/4 c. salad oil (scant); 2 c. granulated sugar (I use 1 3/4 c.); 2 c. all-purpose flour; 2 tsp. baking powder (I use 1/2 tsp.); 1 tsp. baking soda; 1 c. pineapple, crushed and drained (optional); 1 tsp. salt (I omit); 2 tsp. cinnamon; 4 eggs (3 if large); 3 c. raw carrots, grated; 1 c. nuts, finely chopped

11 ingredients

5 steps

Ingredients

1 1/4 c. salad oil (scant)
2 c. granulated sugar (I use 1 3/4 c.)
2 c. all-purpose flour
2 tsp. baking powder (I use 1/2 tsp.)
1 tsp. baking soda
1 c. pineapple, crushed and drained (optional)
1 tsp. salt (I omit)
2 tsp. cinnamon
4 eggs (3 if large)
3 c. raw carrots, grated
1 c. nuts, finely chopped

Directions

1

Beat oil and sugar with mixer for 5 minutes.
2

Sift flour, baking powder, baking soda, salt and cinnamon together; stir half of this mixture into oil and sugar mixture.
3

Blend thoroughly, then add remaining dry ingredients alternately with eggs (one at a time), mixing well after each addition.
4

Add carrots and nuts. Pour into lightly oiled 9 or 10-inch tube pan.
5

Bake at 325° for 1 hour.