Truly the Best Carrot Cake Mary & John
2 cups sifted flour
2 teaspoons ground cinnamon
1 1/2 cups salad oil
2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1 cup brown sugar
3 cups grated carrots
Nuts, raisins (optional, but I always use them)
Sift together flour, cinnamon, baking soda, salt and sugars in large bowl.
Add salad oil and eggs and mix well. Blend in carrots. Pour batter into
greased and floured pan, such as a bundt pan. Bake in a 350-degree oven for
about 1 hour.
Frost with cream cheese frosting.
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