4 eggs
2 cups sugar
1 cup oil
2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon black walnut flavoring
2 cups grated carrots
1 cup chopped nuts (black walnuts are best, but we use pecans or English walnuts)
Cream eggs and sugar, then add oil and mix well. Add dry ingredients, then carrots, vanilla, black walnut flavoring, and lastly nuts. Mix all ingredients together well and then pour into an ungreased tube/bundt pan. Bake 1 hour to 1 hour 15 minutes at 325 degrees.
Mammaw Smith used to make this often years ago. My mom (Granny) makes it often now. It keeps well and is better the second day. No frosting is necessary for this yummy cake. Some people put cream cheese frosting on their recipe for carrot cake but trust me...you won't want to do that to this cake.
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2 comments:
Can't wait to try it! Do you know what to substitute for self-rising flour if using all purpose?
This sounds yummy! I wonder if Andy likees carrot cake?
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