LEON’S CARROT CAKE

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June 10, 2016 at 3:55 am  •  Posted in Recipe of the Day by  •  0 Comments

2 C white sugar

1 ½ C canola oil

3 eggs

2 tsp. vanilla

2 ½ C flour

2 tsp. cinnamon

2 tsp. baking soda

2 C shredded carrots

2 C coconut

1 C chopped walnuts or pecans

Combine the sugar, oil, eggs & vanilla and mix well. Fold in the shredded carrots.  Combine the dry ingredients and stir into the batter, mixing well.  Fold in the coconut and chopped nuts and mix well.  Spread the batter in a greased 13X9″ pan and bake at 350°F for about 35 minutes.

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