Simple carrot cake uses one bowl

Lisl Christie from Santa Rosa, Calif., was looking for a recipe for a carrot cake that she has lost that used to be printed on a sugar package. Ruth Bly from Winchester, Va., sent in a recipe that was given to her by a friend that she says she has been using for over 30 years.

While the recipe may not be the exact one that Christie was in search of, Bly says everyone seems to enjoy this cake very much. Her recipe is for a simple, old-fashioned one-bowl cake. Now that you can buy packaged grated carrots in most grocery stores, you can whip this homemade goodie up in under 10 minutes. Her recipe does not even call for frosting, and the cake is moist and tasty enough served plain.

If you wanted to dress it up some you could always add a cream cheese frosting. If I made this cake again I probably would toss in some raisins or nuts or maybe even some coconut but for simplicity this one is hard to beat.

Requests

•Ginger Hale from Ruxton is looking for a recipe she has lost for pork chops made with prunes and molasses. The recipe originally came from a cooking show in the early days of television that was hosted by Kitty Dirkson.

•Ruth Bosley of Parkton would like to have a recipe for peanut butter bread.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or e-mail recipefinder@baltsun.com. Letters may be edited for clarity.

Carrot Cake

Makes: 12-14 servings

2 cups sugar

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 1/2 cups vegetable oil

4 eggs

3 cups grated carrots

Combine all ingredients, except grated carrots, in a bowl and mix until smooth. Stir in carrots. Pour batter into a greased and floured 9" x 13" pan.

Bake in a preheated 350 degree oven for 40 minutes or until tester comes out clean.

Nutrition information

Per serving: 411 calories, 26 grams fat, 2 grams saturated fat, 44 grams carbohydrates, 4 grams protein, 1 gram fiber, 60 milligrams cholesterol, 383 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.