ADD IN ORDER GIVEN
1/3 c Karo 1/4 ts Nutmeg
1 c Granulated sugar 3 c Raw carrots, grated fine
1 c Brown sugar 1 ts Vanilla
4 x Eggs 2 c Sifted flour
1 1/2 c Salad oil 2 ts Baking soda
1 ts Cinnamon 3/4 ts Salt
1/4 ts Cloves 1 c Pecans, chopped
1/4 ts Ginger
Beat sugar, eggs, Karo and oil until light and fluffy. ***Be sure
you beat this a long time. I beat the entire time I grate carrots.
Add rest of ingredients in order given. *Do not beat much after
adding flour. Pour into 3-8″pans and bake at 350 degrees until, when
touched lightly with your finger, the cake barely springs back up.
Notes:
Only one recipe will fit in the ordinary mixer bowl at one time.
-2 mixes makes 1-16″ layer, or 1-12″,plus 1-8″ layer, or 2-10″
layers plus 1-6″layer.
A 12″ and 6″ 2-layer cake requires over 1-2lb bag of carrots and 3
recipes.
one recipe makes 1-10″ plus 2-6″ layers.
one recipe is not quite enough for 1-14″ layer
2 mixes makes 1-14″ layer plus 1-10″ layer *One bag of carrots
makes 2 recipes and a little over
For a 2-layer 14″,10″,6″ cake, use 5 lbs carrots & 4 cups pecans+5
recipes. Also need: 3 pks carrots, 1/2 bags brown sugar, 2 pks
pecans, over 1 qt Crisco oil.
Line bottoms of pans with baker’s parchment/grease & flour the
parchment too! Cake tends to stick in the pans.
Yields
30 servings
