| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Mexican |
Cakes & coo, Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 3/4 |
c |
Salad oil |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 3/4 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Raw carrots — finely |
|
|
Shredded |
INSTRUCTIONS
Beat eggs; add sugar gradually, beating until slightly thickened. Add oil
gradually and continue beating until thoroughly combined. Stir in flour,
baking powder, soda, salt, and connamon until mixture is smooth. Stir in
carrots until blended well. Pour into greased and floured 6-cup mold.
Cover with foil and tie. Put trivet or metal rack in slow-cooking pot.
Pour 2 cups hot water in pot. Place filled mold on trivet or metal rack.
Cover pot; cook on high for 2 1/2 to 3 1/2 hours or until done. Remove
from pot; let stand 5 minutes on cooling rack. Loosen edges with knife.
Turn out on rack and cool. This coffee cake can be used as a bread or
cake. Serve either with butter, or cool with thin coating of butter or
cream cheese frosting.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Have you thanked God today?”