Easy carrot cake

30 servings

Ingredients

Quantity Ingredient
⅓ cup Karo
1 cup Granulated sugar
1 cup Brown sugar
4 xes Eggs
1½ cup Salad oil
1 teaspoon Cinnamon
¼ teaspoon Cloves
¼ teaspoon Ginger
¼ teaspoon Nutmeg
3 cups Raw carrots, grated fine
1 teaspoon Vanilla
2 cups Sifted flour
2 teaspoons Baking soda
¾ teaspoon Salt
1 cup Pecans, chopped

Directions

ADD IN ORDER GIVEN

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, ½ 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 Submitted By BOBBI ZEE On 11-27-94

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