Lucinda’s Carrot Cake
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| 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. | |