Carrot Cake

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1 hours Prep: 20 minutes Cook: 60 minutes

1415 calories per serving view nutrition facts

Ingredients

1	cup	vegetable oil
1	cup	sugar
1	cup	sugar	brown
1	teaspoon	vanilla extract
4	large	eggs
2	cups	flour, all-purpose	wheat
1/3	cup	milk	dry skim
1	teaspoon	baking soda
1	teaspoon	salt
1	teaspoon	baking powder
2	teaspoons	cinnamon, ground
3	cups	carrots	shredded
1	cup	walnuts	chopped

Directions

In large bowl, blend oil and sugars on low until well mixed.

Add vanilla.

Beat in eggs, one at a time, blending well after each addition.

Stir together dry ingredients and add to egg mixture until well blended.

Stir in walnuts and carrots by hand.

Pour batter into well greased and floured 10 inch tube pan or fluted pan.

Bake at 350F for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice.

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