| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | ts | Baking soda |
| Butter for cake pan | ||
| 1/3 | c | Poppy seeds |
| 1 1/2 | c | Butter,; softened |
| 1 3/4 | c | Packed brown sugar |
| 4 | Eggs | |
| 2 | ts | Vanilla extract |
| 1 | ts | Almond extract |
| 1 | ts | Salt |
| 1 | tb | Baking powder |
| 1 | ts | Allspice |
| 2 | ts | Cinnamon |
| 2 1/2 | c | Finely shredded carrots with |
| 1/4 | c | Lemon juice |
| 3/4 | c | Golden raisins |
| 3/4 | c | Chopped pecans |
| 1/2 | c | Shredded unsweetened toasted coconut |
| 2 | ts | Grated lemon rind |
| 4 | c | Flour |
INSTRUCTIONS
Preheat oven to 350. Grease 9 by 13-inch baking pan. Sprinkle poppy seeds into pan. Beat together butter and sugar in a large bowl. Add eggs one at a time, beating well after each. Stir in vanilla, almond extract, and lemon rind. Sift together flour, salt, baking powder, baking soda, allspice, and cinnamon. Add dry ingredients to butter mixture alternately with carrots. Do not overmix. Stir in raisins, pecans, and coconut with last flour addition. Spread butter evenly in pan and bake 40-50 minutes until toothpick inserted into center comes out clean. Let cool before cutting. Recipe By :THE DESSERT SHOW SHOW# DS3009 Posted to MC-Recipe Digest V1 #259 Date: Sat, 26 Oct 1996 00:12:11 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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