Ingredients for George Washington's Carrot Cake
- All Purpose Flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- White Sugar
- Eggs
- 2 cups grated carrots
- Powdered sugar, for dusting
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How to Make George Washington's Carrot Cake
- Preheat oven to 350°F (175°C).
- Generously grease a 9-inch springform pan (or a well-greased bundt pan) and set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, whisk together 1 cup vegetable oil, 1 ¾ cups granulated sugar, 4 large eggs, and 2 cups grated carrots.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
167g
Fat
13g
Carbs
20g