Sunday, September 2, 2007

Carrot Cake

2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
3 cups shredded carrot
1 cup oil
4 eggs
1 small can crushed pineapple, drained
1/2 cup chopped walnuts

Combine sugar, oil and eggs. Sift in flour, baking powder, baking soda, cinnamon and nutmeg. Stir in carrots, pineapple and walnuts. Bake in two greased and floured layer cake pans, or one 9/13 pans at 350 degrees for 35-40 minutes. Let cool and frost with cream cheese frosting.

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