Carrot Cake

Preheat oven to 350. Mix and set aside:

2 ¼ c flour
4 t cinnamon
1 t salt

Beat

4 eggs

and gradually add

2 c sugar

beating until yellow. Add to dry ingredients. Add

1 ½ c oil

and mix. Then add:

1 ½ c shredded carrots (~ 3 large carrots)

Then add:

3 oz chopped walnuts (optional)
6 oz raisins

Bake in greated 13" x 9" pan at 350 for 45 minutes. This cake is best when moist so knife should not come away clean when testing. Ice with cream cheese frosting.






This page is copyright 2006, Laura Giletti
Last revised: May 2006