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Carrot Cake
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
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Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
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4 of Beaten Eggs
2 Cups of Sugar
1.25 Cups of Oil
3 Cups of Grated Raw Carrots
2 Cups of Flour
0.5 Teaspoons of Salt
1 Teaspoons of Cinnamon
2 Teaspoons of Baking Soda
0.75 Cups of Chopped Nuts
Instructions
In a large mixing bowl beat eggs, sugar, and oil. Mix together with carrots, flour, nuts and spices. Batter will be quite thin. Pour into a greased and floured 9 X 13 inch pan. Bake at 350 degrees for about an hour.
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