| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Dessert |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 2 |
c |
Carrots, grated |
| 2 |
ts |
Baking powder |
| 1 |
c |
Pecans, chopped |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Raisins |
| 4 |
|
Eggs, beaten |
| 2 |
ts |
Cinnamon |
| 1 1/2 |
c |
Salad oil |
INSTRUCTIONS
PHILLY.INQUIRER
1. Preheat oven to 300 degrees.
2. Put flour, baking soda, baking powder, and salt in a bowl; make a well
the center and add the eggs, the salad oil, and the sugar. 3. Beat them all
together, then add the carrots, nuts, raisins (floured to keep them from
sinking), and cinnamon. 4. Pour this into a buttered tube pan to bake 1
hour and 10 to 15 minutes. 5. Remove from pan and cool on wire rack.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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