Email to Magdalene Viken      

Recipe Categories: Amma's HOME PAGEBreads_and_Spreads Bread_Pudding Breakie Brownies_and_Bars Cakes Candies_Balls_and_Other_Sweets Chowders_Soups_and_Stews Cookies Dinners_and_Lunches Drinks Frostings_Icings_and_Fillings Gravies_and_Sauces It_Starts_With_A_Mix Pies Quick_Breads_and_Muffins Sabbat_Celebrations Sides Sourdough Spice_Blends Starters_Snacks_and_Fingerfoo

Basic Carrot Cake




Source of Recipe


Maggie Viken






Recipe Introduction









List of Ingredients



• 2 C. unbleached flour
  
• 2 C. superfine sugar
  
• 1 tsp. baking soda
  
• 1 tsp. sea salt
  
• 2 1/2 tsp. cinnamon
  
• 1 1/2 C. oil
  
• 2 tsp. pure vanilla
  
• 4 jumbo eggs
  
• 3 C. finely grated carrots
  
• 1 C. chopped walnuts
  






Instructions



1. Combine all dry ingredients. Add oil and mix well. Add vanilla and then eggs, one at a time, mixing well after each addition. Mix in carrots and then fold in walnuts.
   
2. Bake in a greased and floured 10x13 inch pan or two 9 inch pans. Bake at 350 degrees F. for 50 minutes or until pick comes out clean.
   
3. Frost with your favorite cream cheese frosting and top with chopped pecans.