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Thursday, July 14, 2011

Carrot Cake

Carrot Cake

2 cups all purpose flour
1 cup white sugar
1 cup brown sugar
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots packed (appx 6)

Preheat oven to 350 degrees.  Whisk all the dry ingredients together.  Stir in the oil and then the eggs, 1 at a time until incorporated.  Stir in the grated carrots.  Pour into greased 9x13 pan and bake for 30-35 minutes until toothpick test shows it's done.  Cool on wire rack.

Recipe Source: Lillian Ulmer/Aunt Dorothy

1 comments:

Anissa said...

Made this tonight. It had a good flavor and a crispy crust, yet soft interior. I made both an 8" cake round with it and 12 cupcakes. It was moist, but I'm not sure if it was moist enough for my personal taste. Overall a good recipe though, and super simple to make.

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