| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables, Breads |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Sifted cake flour (or 1 1/2 cups all-purpose |
|
|
Flour, sifted) |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Sugar |
| 3/4 |
c |
Olive oil |
| 1 |
c |
Raw carrots, finely grated |
| 2 |
|
Eggs |
| 1/2 |
c |
Pecans, finely chopped |
INSTRUCTIONS
Combine the sifted flour, cinnamon, baking powder, salt, and baking soda.
Sift together and set aside. Combine the sugar and olive oil and beat with
electric mixer at medium speed about 2 minutes, or until smooth and well
blended. Fold in grated carrots with their juice. Add eggs, one at a time,
beating well after each addition. Stir in the chopped nuts. Add the dry
ingredients and mix well. Grease and dust with flour tow 9-inch cake pans.
Pour in batter and bake in a preheated 350 F oven 55-60 minutes. Serve
warm. Can be wrapped and stored in refrigerator for up to a week, which
improves flavor and makes the cake bread more moist. Bread can be iced with
powdered sugar, orange juice, and creamed butter mixture.
SWEENEY'S - Durango, CO.
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