- 2 cups raw carrots, grated
- 2 cups white sugar
- 3 cups flour
- 4 eggs
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup oil
- ½ cup walnuts, chopped
From the kitchen of my Great-Great Aunt Eula
Sift all dry ingredients into a large bowl. Then add eggs, oil, walnut and shredded carrots. Bake in greased and lightly floured bundt pan, at 350°F/ 180°C for 1 hour or until cake tester comes out clean.
Photo by adrigu via Flickr using a CC-BY license.
