CARROT CAKE 
1 1/4 c. oil
2 c. sugar (or 1 1/2 c. honey)
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
4 eggs
3 c. grated carrots (or zucchini)
1 c. chopped nuts

Dissolve sugar in oil. Mix dry ingredients together; add half to oil mixture. Alternate remaining dry ingredients with eggs. Stir in carrots and nuts.

Pour batter into greased and floured tube pan. Bake at 350 degrees for 1 hour or until tested done. Cool in pan before removing.

 

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