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| 4 |
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Eggs |
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| 2 cups |
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Sugar |
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| 1-1/2 cups |
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Oil |
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| 2 cups |
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Flour |
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| 3 cups |
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Carrots, finely grated |
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| 2 tsp |
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Cinnamon |
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| 2 tsp |
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Baking Soda |
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| 1/2 tsp |
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Salt |
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| 1/2 tsp |
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Allspice |
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| 1 pkg |
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Pecans, chopped (opt) |
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| Beat all ingredients together and pour into a greased cake pan.
Bake at 350° for 45-50 minutes
Cool.
Top with cream cheese frosting. |
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| Recipe Source |
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Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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