Carrot Cake
A favorite classic. Carrots are inexpensive and are always
on hand. Stays moist and freezes well.
The dessert makes a great birthday cake.
Betty Crocker's Cookbook
Grandpa Sherman likes it better with extra cinnamon
sugar
vegetable oil
eggs
all-purpose flour
ground cinnamon
baking soda
vanilla
salt
ground nutmeg
shredded carrots
coarsely chopped nuts
Heat oven to 350 degrees
Grease and flour rectangular pan, 13 x 9 x 2 inches
Mix sugar, oil and eggs in large bowl until blended; beat 1 minute
Stir in remaining ingredients except carrots and nuts; beat 1 minute
Stir in carrots and nuts
Pour into pan
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack
Frost with cream cheese frosting if desired