| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Ground nutmeg |
| 2 | c | Granulated sugar |
| 2 | ts | Cinnamon |
| 3 | c | Shredded carrots |
| 4 | Eggs | |
| 1 1/4 | c | Oil |
INSTRUCTIONS
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> Date: Sat, 13 Jul 1996 12:43:52 EDT Combine first 6 ingredients in mixing bowl. Add remaining ingredients. Beat three minutes. Pour into a greased/floured 10 inch tube or Bundt pan. Bake in a preheated 350 degree oven for about 1 hour, or until pick inserted near the center comes out clean. Cool in the pan for 10 minutes, then remove from pan and cool completely. Frost, if desired. Personal note: most people use cream cheese frosting on this, but my family prefers 7-minute cooked frosting. I have recipes for both if you need those too. EAT-L Digest 12 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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