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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Holtberg Family Cookbook Project, 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!
Contributor:  
Contributor:  
Bobbi Holtberg
Category:
Category:
Ingredients:  
Ingredients:  
3 cans drained cooked carrots
2 cups sugar
4 eggs
1½ cups canola oil
½ tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups flour
Directions:
Directions:
Heat oven to 350º

Mix all ingredients and divide batter between 2 greased and floured 9 inch round cake pans

Bake 40-45 minutes or until tester comes out clean. Cool in pans for 10 minutes and then turn over onto wire rack and cool completely.

Frost with cream cheese frosting.

For cupcakes, bake 15-20 minutes or until tester comes out clean.
Number Of Servings:
Number Of Servings:
12 or 24 cupcakes
Preparation Time:
Preparation Time:
20

 

 

 

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