Grandma Parker's Carrot Cake

From: Grandma Parker


1/2 c. butter, melted

1/2 c. vegetable oil

4 eggs

1 1/3 c. brown sugar, packed

1/3 c. sugar

1 Tbl. fresh lemon juice

2 1/4 c. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

3 c. grated raw carrots


Preheat oven to 350 degrees.  Beat eggs and both sugars together until light and fluffy, stir in melted butter, vegetable oil and lemon juice.  Combine flour, baking powder, soda, salt, cinnamon and nutmeg.  Sift into egg/sugar mixture, half at a time.  Blend well.  Stir in carrots.  Pour into desired greased and floured pan(s).  For 9" bundt pan, bake for one hour or until top springs back when lightly touched.  I cut the recipe in half and used two small round pans and baked for about 35 minutes.  Cool in pan 15 minutes, then invert to a wire rack and cool completely.  Frost with favorite cream cheese frosting.  


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