Recipe for Classic Carrot Cake


4 each eggs
2 cup sugar
1 cup oil
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cup shredded carrots
1/3 cup hot water
2 cup flour; sifted
2 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped nuts
2/3 cup raisins


Beat eggs until light and fluffy, adding sugar gradually. Stir in oil, nutmeg, cinnamon, salt, carrots and water. Sift together flour, baking soda, and baking powder, and beat into mixture until smooth. Blend in nuts and raisins. Pour into a well-greased, 10 inch tube pan or Bundt pan. Bake in preheated 350 F oven for 55 60 minutes.

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