| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Soul food |
Cakes |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
c |
Apples, grated |
| 1 |
c |
Carrots, grated |
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Oil |
| 2 |
ts |
Vanilla |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
INSTRUCTIONS
Soul food from the deep south of the US, this is the carrot cake you've
been waiting for - moist, luscious and just about foolproof to make.
Grate (in a food processor for speed) 1 cup of apples and 1 cup of carrots.
Tip into a mixing bowl and add 2 cups plain flour, 2 cups sugar, 3 eggs, 1
cup chopped pecan nuts, 1 cup oil, 2 teaspoons vanilla essence, 2 teaspoons
baking soda. 1 teaspoon cinnamon and 1 teaspoon salt. Mix very thoroughly
with beaters for up to 5 minutes. Pour the mixture into a greased cake tin
and bake at 180 C for 45 minutes or until the cake comes away from the
sides of the pan and a skew inserted in the middle comes out clean.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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