Friday, March 24, 2017

Chunky Carrot Cake

Chunky Carrot Cake

4 large eggs,     2 c. sugar,     1 c. oil
2 c. all-purpose flour,     3 tsp. cinnamon
¾ tsp. baking soda,     ½ tsp. baking powder,     ½ tsp. salt
2 c. grated carrots,     1 c. raisins,     1 c. pecan halves

In a large bowl, combine the eggs, sugar and oil. Combine the flour,
cinnamon, baking soda, baking powder and salt; beat into egg mixture. Stir in carrots.
Pour into a greased bundt pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 
center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool.

This cake is very moist, and doesn't need a frosting. It also freezes well! 

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