George Washington'S Carrot Cake
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup corn oil
- 2 cups white sugar
- 4 large eggs, beaten
- 2 cups finely grated carrots
- 1 teaspoon icing sugar
- Preheat oven to 350F; generously grease a 9-inch springform pan and set aside.
- You can also use a Bundt pan, but make sure it is WELL greased.
- In a mixing bowl, combine flour, cinnamon, baking soda and salt; stir well and set aside.
- In a large mixing bowl, combine corn oil, sugar, beaten eggs and carrots; mix well.
- Add flour mixture and stir with a wooden spoon until smooth.
- Pour batter into prepared pan and bake in preheated oven until moist, but firm to the touch; about one hour.
- Cool in the pan, the remove from pan and dust with the icing sugar.
flour, cinnamon, baking soda, salt, corn oil, white sugar, eggs, carrots, icing sugar
Taken from www.food.com/recipe/george-washingtons-carrot-cake-39623 (may not work)