Carrot Cake Recepie

Carrot Cake recepie

Ingredients

• 1 cup oil
• 1 cup brown sugar
• 4 eggs
• 1/3 cup dry milk
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup walnuts, chopped
• 1 cup sugar
• 1 teaspoon vanilla
• 2 cups flour, whole wheat
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 cups carrots, shredded

Carrot Cake recepie-II

Ingredients
• 3 cup flour
• 2 cups sugar
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 3 beaten eggs
• 1 1/2 cups vegetable oil
• 2 cups grated carrots
• 1 small can crushed pineapple
• 2 teaspoons vanilla
• 1 1/2 cups chopped pecans

Glaze
• 2 cups sugar
• 1 cup milk
• 1 tablespoon butter
• 1 tablespoon vanilla

Preparation
Preheat oven to 350F. Sifty dry ingredients into large mixing bowl. Add beaten eggs, oil, carrots and pineapple and mix well. Add vanilla and pecans and stir to combine. Pour batter into tube pan and bake 1 hour.

Glaze: Combine milk and sugar in a saucepan and bring to boil. Cook over low heat until mixture forms a soft ball in water. Cool. Add butter and vanilla and beat until creamy. Pour over cake.