Carrot Cake
Carrot Cake is an moderately easy dinner. Made with 2 1/2 c. self-rising flour, 2 c. sugar, 4 whole eggs (large), 1 1/2 c. cooking oil (i use wesson) and 1 1/2 tsp. pumpkin pie spice (stir into flour), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Cream sugar and eggs until thick and lemon colored.
Slowly add oil while beating at medium speed.
Add flour slowly, scraping down sides of bowl.
As you beat, add vanilla.
Stir in by hand nuts and carrots.
Pour batter into 3 greased and floured 8-inch pans.
Bake 30 to 35 minutes at 325Β°.
Frost with cream.
π· Perfect Pairings
Complete your meal with these
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