Carrot Cake
Serves 12-16
1 1/2 cups sugar
1 cup vegetable oil
3 lrg. eggs
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
3 cups shredded carrots
1 cup coarsely chopped nuts
Frosting (cream cheese or vanilla)
Preheat oven to 350 degrees. Grease bottom and sides of a
13 x 9 x 2 rectangular pan or 2 round pans with shortening,
and lightly flour. Beat sugar, oil and eggs in a large bowl
until blended. Add remaining ingredients except carrots and
nuts. Beat for 1 minute. Stir in carrots and nuts. Pour into
the pan(s). Bake the rectangle for 40-45 minutes or the round
pans for 30-35 minutes, until an inserted toothpick comes
out clean. Cool the pans on a wire rack. The rectangle can
be cooled completely. The round pans should be cooled for
10 minutes, then the cake removed and cooled completely. Frost
when completely cooled.
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