Carrot Cake Recipes

Carrot Squares

• 1 1/2 cups flour
• 1 cup firmly packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter flavor solid vegetable shortening, melted
• 1/4 cup dark corn syrup
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 1/2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Preheat oven to 350 degress F. Grease and flour an 8-Inch cake pan.
In a medium bowl combine flour, brown sugar, baking powder and salt. Add shortening, corn syrup, eggs and vanilla, mixing until combined. Stir in carrots, raisins and walnuts. Spread in pan. Bake 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely in pan on wire rack. With a sharp knife, cut into squares.

Carrot Cake

• 1 cup sugar
• 1 cup oil
• 3 eggs
• 1/2 teaspoon salt
• 1 1/3 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 1/3 cups flour
• 2 cups grated carrots
• 1/2 cup chopped nuts (optional) or 1/2 cup raisins

Mix sugar, oil, eggs, salt, baking soda, baking powder, cinnamon and flour together. Be sure to add eggs one at a time. Mix well, fold in carrots and nuts or raisins. Bake in ungreased 9x9-Inch cake pan at 300 degrees F. for 1 - 1 1/2 hours. Cool.

Carrot Cake

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups grated carrot
• 1 cup cooking oil
• 4 eggs

Mix all ingredients together well. Pour into greased and floured 9x13 inch baking pan. Bake at 325 degrees F. for 50 - 60 minutes.

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