Carrot Cake

By learen

IC cookbook by Julie Beyer

Ingredients

• 2 c sugar
• 1 1/2 c canola oil
• 4 eggs
• 1 t vanilla
• 2 c sifted flour
• 1 t cinnamon
• 2 t baking soda
• 1/2 t salt
• 3 c finely grated carrots
• 1/2 c chopped almonds if tolerated (optional)

Preparation

Step 1

heat oven to 350. Grease and flour a 9x13 dish.
Cream together sugar and oil. Add eggs and vanilla; beat until well mixed. Mix in flour, which has been sifted with cinnamon, salt and soda. Slowly mix in carrots and nuts. Pour into greased and floured pan. Bake for 40-45 min or until toothpick comes out clean. When cool, frost with cream cheese frosting.