Traditional Carrot Cake

Oxmoor House
one 2-layer cake


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2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
3 cups grated carrots


Combine flour, baking powder, cinnamon, and salt; set mixture aside.

Combine eggs, oil, and sugar; beat until smooth. Stir in flour mixture and carrots. Pour batter into 2 greased and floured 9- inch round cake pans.

Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely.

Spread Fluffy White Frosting between layers and on top and sides of cake. Cake may be stored in refrigerator.

Created date

February 2010