Peggy Dring'S Carrot Cake Recipe

Name: Peggy Dring'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted flour; 2 tsp. baking soda; 1/2 tsp. salt; 1/2 c. walnuts or pecans; 1 1/4 c. corn oil; 4 large eggs; 2 tsp. baking powder; 2 tsp. cinnamon; 1 c. raisins; 2 c. sugar; 1 tsp. vanilla; 3 c. grated raw carrots

Servings: persons

3 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. walnuts or pecans
1 1/4 c. corn oil
4 large eggs
2 tsp. baking powder
2 tsp. cinnamon
1 c. raisins
2 c. sugar
1 tsp. vanilla
3 c. grated raw carrots

1
In separate container, follow next 3 steps.
2
Sift together flour, baking powder, baking soda, cinnamon and salt.
3
Mix together raisins and nuts with 2 tablespoons of flour mixture. Beat together the sugar, oil and vanilla.
4
Thoroughly beat in eggs, one at a time.
5
Stir in sifted ingredients in several additions alternately with carrots.
6
Stir in floured raisins and nut mixture.
7
Bake at 350u00b0 for 1 hour and 15 minutes.
8
Cool 10 minutes before removing from pans.

1609

kcal

Calories

Fat

298

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. sifted flour, 2 tsp. baking soda, 1/2 tsp. salt, 1/2 c. walnuts or pecans, and more.

Yes, Peggy Dring'S Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peggy Dring'S Carrot Cake

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