Light and moist cake, so simple to make and no frosting is needed. Serves 12

3/4 cup plus 2 tbsp Vegetable oil 200 mL
2 cups White sugar 500 mL
4 Beaten eggs 4
2cups Grated raw carrots 500 mL
2 cups Flour 500 mL
1 tsp Salt 5 mL
2 tsp Baking soda 10 mL
1-1/2 tsp Cinnamon 7 mL
1/2 tsp Nutmeg 2 mL

Preheat oven to 350°F [180°C]

Generously butter and flour a bundt pan. Combine oil, sugar, eggs and carrots in large mixing bowl. Add flour sifted with salt, soda, cinnamon and nutmeg and mix well. Turn into pan.

Bake about 1 hour. When cooled slightly. remove from bundt pan. Can be dusted with icing sugar through a sieve.

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