Title: Easy Carrot Cake
Categories: Cake
Yield: 30 Servings

ADD IN ORDER GIVEN
1/3	c	Karo
1	c	Granulated sugar
1	c	Brown sugar
4	x	Eggs
1 1/2	c	Salad oil
1	ts	Cinnamon
1/4	ts	Cloves
1/4	ts	Ginger
1/4	ts	Nutmeg
3	c	Raw carrots, grated fine
1	ts	Vanilla
2	c	Sifted flour
2	ts	Baking soda
3/4	ts	Salt
1	c	Pecans, chopped

Beat sugar, eggs, Karo and oil until light and fluffy. ***Be sure you beat this a long time. I beat the entire time I grate carrots. Add rest of ingredients in order given. *Do not beat much after adding flour. Pour into 3-8"pans and bake at 350 degrees until, when touched lightly with your finger, the cake barely springs back up. Notes: Only one recipe will fit in the ordinary mixer bowl at one time. -2 mixes makes 1-16" layer, or 1-12",plus 1-8" layer, or 2-10" layers plus 1-6"layer. A 12" and 6" 2-layer cake requires over 1-2lb bag of carrots and 3 recipes. one recipe makes 1-10" plus 2-6" layers. one recipe is not quite enough for 1-14" layer 2 mixes makes 1-14" layer plus 1-10" layer *One bag of carrots makes 2 recipes and a little over For a 2-layer 14",10",6" cake, use 5 lbs carrots & 4 cups pecans+5 recipes. Also need: 3 pks carrots, 1/2 bags brown sugar, 2 pks pecans, over 1 qt Crisco oil. Line bottoms of pans with baker's parchment/grease & flour the parchment too! Cake tends to stick in the pans. Source: A bride to Sugarcraft in 1975 Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food & Wine Board

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