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Mom's Favorite Carrot Cake
This recipe has been handed down in the family for years. On the anniversary of my Mom passing in March of 2007 am submitting her family recipe.
Mix well:
2 cups grated carrots
1-1/2 cups salad oil
4 eggs
Mix thoroughly. Do not add substitutions other than what is written or the final results will not be the same.
Add:
3 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
cup chopped nuts optional
Bake: 45-minutes to 1 hour at 300-325 degrees in ungreased tube.
Gas stove differs from an electric stove. Adjust accordingly. Aluminum pan or glass baking dish can also be used. For variety top with a light vanilla icing.
I've made this cake for my family and church friends as well. We call it a cake but it comes out firm and may be sliced up as bread - served with butter and jam as well.
Enjoy!
Learn more about this author, Ethel Ashe-Frear.
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