2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
4 eggs
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| CARROT CAKE III | ||
| 2 cups all-purpose flour 2 cups sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 3 cups finely shredded carrot 1 cup cooking oil 4 eggs |
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| Grease and lightly flour a 13 x 9 x 2-in. baking pan or two 9 x 1-1/2-in. round baking pans. In a mixing bowl combine the first 6 ingredients. Add next 3 ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes. Turn into pan(s). Bake in a 325 oven for 50-60 minutes in the 13 x 9 x 2-inch or until done. For two 9-inch layers, bake in a 325 oven for 40 minutes or until done. Cool on wire rack. Remove layers from pans after cooling 10 minutes. Cool well. Frost with cream cheese frosting. | ||