Mom's Carrot Cake
  • Cooking Time: 25 to 30
  • 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
  1. 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.
  2. Pour batter into 2 or 3 (depending on your preference in layer thickness) 9" layering pans.
  3. Bake at 350 degrees F for 25 to 30 minutes (note: thickness of layers may shorten/lengthen baking time)
  4. After cooling, ice cake with cream cheese icing
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.