Carrot Cake

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


8 to 10


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


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.