sketch of Bob above the Carrot Cake recipe.

CARROT CAKE (Gloria Pitzer)

2 eggs
2 t. vanilla
6 oz. oil
1 t. salt
1 t. baking powder
2 t. cinnamon
1 c. sugar
1 1/4 c. all purpose flour
1 c. finely grated carrots
1 c. chopped walnuts
1 c. raisins

Beat together the first eight cake ingredients in the order given. Fold in the carrots, walnuts and raisins one at a time. Bake in a greased and floured (9 inch) square pan 325° for 50-55 minutes or til tests done. Cool. Top carrot cake with canned Duncan Hines Cream Cheese Frosting. Refrigerate or freeze.

Carrot Cake recipe is published in our July, 2009 Menu Minder, Issue #309.