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Carrot And Apple Cake

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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 t Vanilla
2 t Baking soda
1 t Cinnamon
1 t Salt
3/4 Courtesy Mark Herron.

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,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 916
Calories From Fat: 456
Total Fat: 52.3g
Cholesterol: 93mg
Sodium: 857.1mg
Potassium: 239.9mg
Carbohydrates: 106.3g
Fiber: 4.1g
Sugar: 70.7g
Protein: 9.4g


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