CARROT CAKE

Recipe Credit: archived ICA website

2 cups white sugar
2 cups flour
2 tsp soda
2 tsp cinnamon
1 cup oil
4 eggs
1 tsp vanilla
1/2 tsp salt
3 cups shredded carrots (do not need to be peeled)
1 cup walnuts, chopped and toasted

Mix sugar, flour, soda and cinnamon. In a separate bowl, beat oil, eggs, vanilla and salt until well blended. Combine dry ingredients, wet ingredients, carrots and nuts until just mixed. Do not overmix. Bake in two greased ten-inch round cake pans at 325ºF for 45-60 minutes. Ice with cream cheese frosting or apricot jam. Grated apples can be substituted for all or some of the carrots.


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