Delicious Carrot Cake Recipe
I have been using this carrot cake recipe for nearly 30 years. It was
given to me by Lorraine who told me it was an old Quebecois recipe which
had been handed down for several generations in her family.
The cake always comes out well and never fails to please. I have been asked
for the recipe many, many times - here it is for you, enjoy!
2 C. Flour
1 1/2 - 2 C. Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
1/2 C. Oil (original recipe calls for 1 cup, 1/2 - 2/3 works well)
3 C. Grated Carrots
1 C. Walnuts (optional)
Combine and mix dry ingredients before mixing in wet ingredients.
Spoon thick batter into lightly greased (large) bread pan. Bake for
1 1/2 hours at 325 degrees F. It sometimes takes a bit longer - check
for "doneness" with wood splinter.
This is a pretty standard cream cheese icing, it goes very well with
3 tbls oil
8 Oz cream cheese
2 C. icing sugar