Cindy’s Carrot Cake
Cindy A.
Yield: one 9x13 pan or two 8x8 pans
2 c. flour
2 c. sugar
1 ½ c. oil
4 large eggs
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 c. grated carrots
Mix dry ingredients. Add oil and stir well. Add eggs one at a time, mixing well. Add carrots and mix well. Pour batter into 9x13 pan and bake for 55 minutes at 350 or pour into two 8” pans and bake for 25-30 minutes.
Frost with Cindy’s Cream Cheese Frosting (recipe included)
