That looks good and pretty easy. I will be making it soon. I think that this kind of carrot cake is actually better without the frosting. I love cream cheese frosting as much as the next person. But I think it sort of overpowers the cake.
I have never eaten the icing straight. Oh no, not me, never! -----Original Message----- From: Cookinginthedark <[email protected]> On Behalf Of Jeanne Fike via Cookinginthedark Sent: Saturday, August 29, 2020 10:26 AM To: [email protected] Cc: Jeanne Fike <[email protected]> Subject: [CnD] another carrot cake recipe T&T (tried and true) Hi everyone, Below's another carrot cake recipe. I've been making it for my family for about 30 years. It gets devoured very quickly; particularly, by my husband. Jeanne carrot cake recipe 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup vegetable oil 1 teaspoon vanilla 3 eggs 3 cups shredded carrots 1 cup coarsely chopped nuts (optional) * I don't use nuts most of the time or only put half in half the cake since my husband and I like nuts in it and my children don't. icing if you wish (I don't.) Heat oven to 350 degrees. Grease and flour a rectangular pan, 13 by 9 by 2 inches. Mix sugar, oil and eggs until blended.Beat 1 minute. Stir in remaining ingredients except the carrots and nuts. Beat 1 minute. Stir in carrots and nuts. Pour into pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
