The cold winds are blowing and coffee and carrot cake is the only remedy.
This tastes best after a long walk in the chill autumn air.
It’s so cozy and yummy and feels like Fall to me.
I added a little yogurt and butter to make it extra moist and have been enjoying this all week.

Ingredients

1 ½ cups sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla
½ tsp salt
¼ tsp ground nutmeg
3 cups shredded carrots
1 cup coarsely chopped nuts
½ cup raisins

Cream cheese frosting

1 package cream cheese
1 cup powdered sugar
enough milk to soften

Method

Heat oven to 350 fahrenheit
Grease and flour 2 loaf pans.
Mix sugar, oil and eggs until well blended. Beat for 1 minute
Stir in remaining ingredients except carrots, nuts and raisins.
Beat 1 minute then stir in remaining ingredients

Bake 35-45 minutes or until a toothpick comes out clean

Frost with cream cheese frosting if you’d like