Easy Carrot Cake Recipe

Easy Carrot Cake Recipe

Yield: 30 servings
Recipe by luhu.jp

Ingredients:

ADD IN ORDER GIVEN
1/3 cup: Karo,
1/4 tsp: Nutmeg,
1 cup: Granulated sugar,
3 cup: Raw carrots, grated fine
1 cup: Brown sugar,
1 tsp: Vanilla,
Eggs,
2 cup: Sifted flour,
1 1/2 cup: Salad oil,
2 tsp: Baking soda,
1 tsp: Cinnamon,
3/4 tsp: Salt,
1/4 tsp: Cloves,
1 cup: Pecans, chopped
1/4 tsp: Ginger,

Directions:
Beat sugar, eggs, Karo and oil until light and fluffy. ***Be sure
you beat this a long time. I beat the entire time I grate carrots.
Add rest of ingredients in order given. *Do not beat much after
adding flour. Pour into 3-8"pans and bake at 350 degrees until, when
touched lightly with your finger, the cake barely springs back up.
Notes:
Only one recipe will fit in the ordinary mixer bowl at one time.
-2 mixes makes 1-16" layer, or 1-12",plus 1-8" layer, or 2-10"
layers plus 1-6"layer.
A 12" and 6" 2-layer cake requires over 1-2lb bag of carrots and 3
recipes.
one recipe makes 1-10" plus 2-6" layers.
one recipe is not quite enough for 1-14" layer
2 mixes makes 1-14" layer plus 1-10" layer *One bag of carrots
makes 2 recipes and a little over
For a 2-layer 14",10",6" cake, use 5 lbs carrots & 4 cups pecans+5
recipes. Also need: 3 pks carrots, 1/2 bags brown sugar, 2 pks
pecans, over 1 qt Crisco oil.
Line bottoms of pans with bakers parchment/grease & flour the
parchment too! Cake tends to stick in the pans. Source: A bride to
Sugarcraft in 1975 Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food & Wine Board
Submitted By BOBBI ZEE On 11-27-94


Source from luhu.jp

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