Carrot Cake Recipe

Carrot Cake

2 cups sugar
2 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
2 teaspoon cinnamon
1/4 teaspoon salt

Add and Mix:
1 cup vegetable oil
2 small jars strained baby carrots (baby food works)
3 eggs

Stir with a spoon (don’t beat) until mixed.  Grease and flour a 9×13 inch pan and spoon the batter into the pan.  Bake at 300 degrees for one hour.  Cool.

Frost with cream cheese frosting, if desired.

Note: You can add a little bit of grated carrot to the cake mix if you like. Adds a little more ‘orange’ color and carrot flavor.