Carrot Cake

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A deliciously moist carrot cake with a nutty crunch.

Recipe from Mary Ellen Holmesley, mother in law.

Cook time

75 min

Ingredients

2 cups grated carrots

2 cups sugar

3 cups of plain flour

1/2 teaspoon soda

3 teaspoons baking powder

1 cup of Wesson oil

4 eggs (well beaten)

2 teaspoons cinnamon

1 teaspoon salt

1 cup crushed black walnuts

Mix everything and add nuts. Pour in pan and bake 1 hour and 15 minutes at 350°.

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