| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Mexican |
|
16 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached flour |
| 1 1/4 |
c |
Granulated sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 2 |
c |
Carrots — shredded |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Nuts — chopped |
| 1/2 |
c |
Coconut — shredded |
| 1 |
c |
Apples — shredded |
| 3 |
|
Egg whites — whipped |
| 1 |
c |
Applesauce — at room |
|
|
Temperature |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a
mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon,
and salt. In another mixing bowl, combine carrots, raisins, nuts,
coconut, apples, egg whites, applesauce, and vanilla. Mix dry ingredients
with wet ingredients just until moistened. Pour batter into prepared
pan(s). Bake for 1 hour depending on pan size.
Recipe By : Anita A. Matejka
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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