Cakes and Frostings

Carrot Cake

  • 2 cups AP Flour
  • 2 teaspoons Baking soda
  • 1 teaspoons Salt
  • 1 teaspoons Cinnamon
  • 2 cups Sugar
  • 1 1/4 Canola oil
  • 4 large Eggs
  • 3 cups Carrots
  • 1 1/4 cups Walnuts, chopped
  • 2 tablespoons Ginger

    • Bake at 350° 34 - 40 minutes

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by L Smith of Niagara Falls, ON (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!