Carrot Cake

Name: Carrot Cake
Prep time: 15 min
Total time: 80 min
Yield: one 10-inch tube cake
Ingredients: 3 large eggs; 1¼ cups salad oil; 1½ cups sugar; 1½ cups cake flour; 1 teaspoon cinnamon; ⅓ teaspoon nutmeg; 1½ teaspoons baking powder; 1½ teaspoons baking soda; ⅓ teaspoon salt; 10½ oz. shredded carrot; ¾ cup raisins; ¾ cup chopped pecans

dessert~1 hr 20 minfrom the kitchen of From: Adam's Mark HotelPhoebe Butler’s recipe box

egg · salad oil · sugar · cake flour · cinnamon · nutmeg · baking powder · baking soda · salt · carrot · raisin · pecan

· tap the card to flip it ·

15 min active · 1 hr 20 min total · one 10-inch tube cake (times estimated)

Ingredients

3 large eggs
1¼ cups salad oil
1½ cups sugar
1½ cups cake flour
1 teaspoon cinnamon
⅓ teaspoon nutmeg
1½ teaspoons baking powder
1½ teaspoons baking soda
⅓ teaspoon salt
10½ oz. shredded carrot
¾ cup raisins
¾ cup chopped pecans

Steps

Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
Combine all ingredients and mix together. (The card does not specify a mixing method beyond combining; mix until well blended.)
Pour batter into the prepared tube pan.
Bake at 325°F for 1 hour and 5 minutes.
Test the center to check if done. (Insert a toothpick or cake tester into the center; it should come out clean.)