Karen’s Carrot Cake

A simplified version of the other carrot cake but has just as much taste, texture and versatility.

Serve with cream cheese frosting.

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Karen's Carrot Cake

Yield: 6-8

Author: Karen

Prep time: 15 MinCook time: 1 H & 5 MTotal time: 1 H & 20 M

This fabulously moist carrot cake came from a friend back in university.

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Ingredients

• 2 cups flour, sifted
• 2 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 3 ½ tsp ground cinnamon
• ½ tsp ground cloves
• 2 cups sugar
• 1 ½ cups cooking oil
• 4 eggs
• 3 cups grated carrots
• 1 cup chopped pecans or walnuts

Instructions

1. Preheat oven to 325°F.
2. Sift together flour, baking soda, salt, and cloves. Set aside.
3. Combine sugar, oil and eggs in bowl. Beat until well blended, using an electric mixer on medium speed.
4. Gradually add dry ingredients, alternating with carrots to egg mixture, beating well after each addition on low speed.
5. Stir in nuts.
6. Bake for 65 minutes.

https://www.anthologyofcrumbs.com/karens-carrot-cake

carrot, cake, cream cheese, carrot cake

Desserts, Cakes & Cupcakes, Baking & Bites