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Ingredients
| eggs: 4 (beaten) |
| vegetable oil: 1 3/4 cups |
| granulated sugar: 2 1/2 cups |
| all-purpose flour (unsifted): 3 cups |
| salt: 1/2 tsp |
| baking powder: 2 tsp |
| baking soda: 2 tsp |
| carrots (grated): 2 cups (shredded) |
| 2% milk: 2 Tbl (hot) |
| salted butter: 2 Tbl |
| powdered sugar (unsifted): 2 cups |
| vanilla extract: 1 tsp |
Carrot Cake from Home
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
80 min -
Servings
1 serving(s)
Tags
- Preheat oven to 360.
- Beat eggs and oil and sugar.
- Sift together flour, salt, baking powder and baking soda.
- Slowly add flour and carrots to egg mixture.
- Beat well until blended.
- Pour into un-greased angel cake pan. (I will use silpat or bunt pan).
- Bake 1 and 20 minutes or less.
- Loosen the sides of the pan with a knife before you remove.
- Cool.
- Frosting:.
- Beat until smooth.