This is another Carrot Cake Recipe I discovered within my Mom’s Recipe Box. This one uses self rising flour and it is to be made in a Bundt pan. I love carrot cake with cream cheese frosting, but when using a decorative Bundt pan and if you happen to be watching calories, a dusting of powdered sugar will make a lovely cake 🙂
Ingredients
Nutrients
Calories 729.2
Calories from Fat 422 g
Total Fat 46.9 g
Saturated Fat 5.9 g
Cholesterol 84.6 mg
Sodium 519.5 mg
Total Carbohydrate 72.7 g
Dietary Fiber 3.5 g
Sugars 41.9 g
Protein 8 g
Step by step method
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease and lightly flour a 10" Bundt pan.
Step 3
Combine sugar, oil, and eggs; beat well.
Step 4
Blend in flour and cinnamon.
Step 5
Add carrots and nuts, mixing well.
Step 6
Pour into prepared 10" Bundt pan; bake for 60 minutes, or until cake tests done.
