Carrot Cake

Carrot Cake

Yield: 12 Servings

Carrot Cake

This recipe came from Carol Brice. She brought it to the house on Tuxford Rd. for some occasion. This is a great birthday cake - easy, and, I think quite impressive - especially with the cream cheese frosting!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups Wesson oil
  • 4 eggs
  • 3 cups grated carrots (This is a bummer! The Cuisinart works, of course, but I favor my mom's old grinder.)
  • 1 cup chopped walnuts

Instructions

  1. Mix all ingredients. The eggs have to be added one at a time and mixed thoroughly after each addition.
  2. Bake in 2 round ungreased cake pans at 350 degrees for 30 minutes. cool, remove from pans, and frost with cream cheese frosting.

Notes

Recipe last updated: January 5th, 2021 at 08:40 am

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Source: Barb Louison's Cookbook

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 554Total Fat 36gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 32gCholesterol 62mgSodium 350mgCarbohydrates 54gFiber 2gSugar 35gProtein 6g

This data was provided and calculated by Nutritionix

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