Regal Carrot Cake

Name: Regal Carrot Cake
Ingredients: 2 c. Imperial granulated sugar; 3 1/2 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. ground nutmeg; 2 tsp. ground cinnamon; 4 eggs, beaten; 1 1/2 c. vegetable oil; 2 tsp. vanilla; 2 c. finely grated, raw carrots; 1 c. chopped pecans

12 ingredients

8 steps

Ingredients

2 c. Imperial granulated sugar
3 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
2 tsp. ground cinnamon
4 eggs, beaten
1 1/2 c. vegetable oil
2 tsp. vanilla
2 c. finely grated, raw carrots
1 c. chopped pecans

Directions

1

In a large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon; make a well in center. Combine eggs, oil and vanilla and pour into well.
2

Beat with a large wooden spoon until batter is smooth.
3

Fold in grated carrots and chopped pecans.
4

Turn into well greased and floured 10-inch tube pan.
5

Bake in a 325° oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertip.
6

Cool cake in baking pan on wire rack for 1 hour.
7

Remove cake from the pan and frost with Orange Cream Cheese Frosting.
8

Yields 12 generous servings or 24 small servings.