Connies Carrot Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Oil,
1 cup: Sugar,
1 cup: Sugar, brown
1 tsp: Vanilla,
4: Eggs,
2 cup: Flour, whole wheat
1/3 cup: Milk, dry skim
1 tsp: Baking soda,
1 tsp: Salt,
1 tsp: Baking powder,
2 tsp: Cinnamon, ground
3 cup: Carrots, shredded
1 cup: Pecans, chopped
Directions:
In large bowl, blend oil and sugars on low until well mixed. Add
vanilla. Beat in eggs, one at a time, blending well after each
addition. Stir together dry ingredients and add to egg mixture until
well blended. Stir in walnuts and carrots by hand. Pour batter into
well greased and floured 10" tube pan or fluted pan. Bake at 350
degrees for 50-60 minutes. Cool in pan, then top with powdered sugar
or frosting of your choice.
Typos by Connie Robertson...;-)
Source from luhu.jp
vanilla. Beat in eggs, one at a time, blending well after each
addition. Stir together dry ingredients and add to egg mixture until
well blended. Stir in walnuts and carrots by hand. Pour batter into
well greased and floured 10" tube pan or fluted pan. Bake at 350
degrees for 50-60 minutes. Cool in pan, then top with powdered sugar
or frosting of your choice.
Typos by Connie Robertson...;-)
Source from luhu.jp