Prep 15 mins
Cook 1 hr 15 mins
This delicious carrot cake recipe was the one used by Mildred Mauldin (Mom) when I was growing up. It is more like a bread and is traditionally made without icing. A family favorite.
- Mix sugar, oil, eggs, carrots, pineapple, sugar, flour, salt, baking soda, and vanilla together. Bake in large angel cake pan (greased & floured) 1 1/4 hour or longer at 350. Test for doneness.
I don't usually care for the usual frosted carrot cake, so this one kinda grabbed my attention, & I'm glad it did! Although definitely not the everyday kind of carrot cake, we thoroughly enjoyed it! Thanks for sharing the recipe! [Made & reviewed in Zaar Chef Alphabet Soup tag]