|@skyblue:**Recipe Name** |Carrot Cake|@skyblue:**Submitted by** |Susan Tow|
|@skyblue:**Source** |Cookbook|@skyblue:**Source Description** | |
|@skyblue:**Base** |Other|@skyblue:**Course** |Dessert|
|@skyblue:**Difficulty** |Intermediate|@skyblue:**Prep Time** |30-60 Minutes|
|@skyblue:**Servings** |0|@skyblue:**Ethnicity**|American|

**Ingredients:**
  *1 1/2 Cup(s) flour
  *1 1/2 Cup(s) sugar
  *1 1/2 Teaspoon(s) baking soda
  *3/4 Teaspoon(s) salt
  *1 1/2 Teaspoon(s) cinnamon
  *3 Beaten egg
  *3/4 Cup(s) vegetable oil
  *3 Cup(s) Grated carrot 

**Directions:** \\ Stir flour, sugar, soda, salt and cinnamon. Beat eggs until frothy. Slowly beat oil into eggs. Gradaully add flour mixture, beating until smooth. Mix in grated carrots. Pour into greased, floured pan. Bake 350, 20-30 minutes. Frost with cream cheese icing.

**Topping:** \\ See [[Recipes:Cream_Cheese_Icing]]

**Nutritional Info:** \\ Unknown.