Title: Carrot Cake #17
Categories: Cake
Yield: 12 Servings

2 c Flour
2 ts Baking powder
1 ts Salt
1/2 ts Ground nutmeg
2 c Granulated sugar
2 ts Cinnamon
3 c Shredded carrots
4 Eggs
1 1/4 c Oil

From: "Sharon H. Frye"

Date: Sat, 13 Jul 1996 12:43:52 EDT
Combine first 6 ingredients in mixing bowl. Add remaining ingredients. Beat
three minutes. Pour into a greased/floured 10 inch tube or Bundt pan. Bake
in a preheated 350 degree oven for about 1 hour, or until pick inserted
near the center comes out clean. Cool in the pan for 10 minutes, then
remove from pan and cool completely.

Frost, if desired.

Personal note: most people use cream cheese frosting on this, but my family
prefers 7-minute cooked frosting. I have recipes for both if you need those
too.

EAT-L Digest 12 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.