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Lucinda’s Carrot Cake

Lucinda’s Carrot Cake

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Lucinda’s Carrot Cake
Meal type Dessert

Ingredients

  • 2 cups self rising flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 Medium eggs
  • 2 cups grated carrot ((approximately 7 carrots grated))

Directions

1.
Adjust an oven rack to the middle position and heat the oven to 320 degrees. Lightly coat a 13 by 9-inch metal baking pan or glass baking dish with vegetable oil spray, then lightly flour the pan.
2.
Mix the flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl; set aside. Using an electric mixer, beat the vegetable oil in a large bowl while gradually adding the sugar until the mixture is grainy. Turn the mixer to medium and slowly add the eggs.
3.
Using a large rubber spatula, fold the dry ingredients into the wet ingredients 2 tablespoons at a time (do not overmix). Gently stir in the carrots.
4.
Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 55 to 60 minutes.
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Pages

  • Recipe Box
    • Recipe Index
  • Resources
    • Favorite Cooking Resources
    • Ingredient Conversions
  • About

Archives

  • February 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • July 2014

Categories

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  • Breakfast (4)
  • Dessert (1)
  • Dinner (2)
  • Entertaining (2)
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