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Carrot Cake - Betty Crocker's #1 Recipe

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This recipe for Carrot Cake - Betty Crocker's #1 is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts (if desired)
Directions:
Directions:
Heat oven to 350°F.
Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack.
Cool completely, about 1 hour.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
After cake is cool.
Frost with Cream Cheese Frosting or Maple-Cream Cheese Frosting

 

 

 

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