Carrot Cake

Serves: 12 servings

Ingredients

1 cup Oil
1 tsp Baking soda
1 cup Sugar
1 tsp Salt
1 cup Brown sugar
1 tsp Baking powder
1 tsp Vanilla
2 tsps Cinnamon
4 Eggs
3 cups Carrots, shredded
2 cups Flour, whole wheat
1 cup Walnuts, chopped
1/3 cup Dry milk

Method

  1. In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition.
  2. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand.
  3. Pour batter into well greased and floured 10" tube pan or fluted pan.
  4. Bake at 350F for 50-60 minutes.
  5. Cool in pan, then top with powdered sugar or frosting of your choice.

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