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Mom's Carrot Cake

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Member since 2006
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Serves | Prep Time | Cook Time 25 to 30

Why I Love This Recipe

This is a favorite family recipe and one of my grandfather's favorites. Be forewarned: the outcome is a fantastically moist cake, but the "traditional" (read: oil and butter friendly) recipe will not appeal to the health conscious.

Ingredients You'll Need

2 c flour
2 c sugar
2 tsp baking soda
2/3 tsp ground cinnamon
4 eggs
1 and 1/2 cups vegetable oil
3 cups grated carrots
1/2 cup chopped pecans (can substitute walnuts)
1 tsp salt


Mix together all dry ingredients. In a separate bowl, beat eggs and add oil. Add the egg mixture to the dry mix. Add in grated carrots and chopped nuts.

Pour batter into 2 or 3 (depending on your preference in layer thickness) 9" layering pans.

Bake at 350 degrees F for 25 to 30 minutes (note: thickness of layers may shorten/lengthen baking time)

After cooling, ice cake with cream cheese icing

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