Carrot Cake Recipe

Carrot Cake Recipe:

Ingredients                                   Quantity

Butter/Butter Spray for pan

All-purpose flour                            2 cups

Granulated sugar                          1½ cups         

Baking soda                                  2 teaspoons

Ground cinnamon                         2 teaspoons

Salt                                               1 teaspoon

Eggs                                             4 (approx. 8 ounces – avg. weight in shell)

Vanilla essence                            1 teaspoon

Vegetable oil                                1½ cups

grated carrots                               3 cups  (approx.2 large carrots)

Chopped pecans, optional           1½ cups

Directions:

PREHEAT oven to 350 degrees F. Grease and flour 1 (9-inch) round pan; or line the pan with parchment or baking paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add all four (4) eggs, all at once and vanilla essence. Once combined, add vegetable oil. Using a hand or standing mixer, beat until combined. Finally, add carrots and pecans, if using.

Pour into pan and bake for approximately 1 hour and 30 minutes. Remove from oven and cool for 15 minutes. Remove from pan, place on cake rack and allow it to cool completely before frosting.

Source: Nancy's Fancy Cakes