Connie's carrot cake

12 Servings

Ingredients

Quantity Ingredient
1 cup Oil
1 cup Sugar
1 cup Sugar, brown
1 teaspoon Vanilla
4 Eggs
2 cups Flour, whole wheat
⅓ cup Milk, dry skim
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Baking powder
2 teaspoons Cinnamon, ground
3 cups Carrots; shredded
1 cup Pecans; chopped

Directions

In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350 degrees for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice.

Typos by Connie Robertson...;-)

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