Carrot Cake

A moist, rich carrot cake. Made from an old family recipe.

Yields

8 to 10

Ingredients

2.5 C. flour 1 teaspoon. baking powder 1 teaspoon. baking soda 1 teaspoon. salt 1.5 teaspoon. cinnamon 4 eggs 2 C. sugar 1 C. oil 2.5 C. shredded carrots 1 C. raisins 1 C. chopped walnuts

Nutritional information

No nutrition information available

Instructions

Combine all but the last three ingredients and blend well with mixer. Add carrots, raisins and walnuts last. Pour into an oil-sprayed tube pan. Bake at 375 degrees for 1 to 1¼ hours. Invert tube pan onto plate when cooled. Can sprinkle confectioner's sugar on top or leave plain.