| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Unbleached white flour |
| 2 |
c |
Sugar |
| 1 |
c |
Shredded coconut |
| 2 1/2 |
ts |
Baking soda |
| 2 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1 |
ts |
Salt |
| 2 |
c |
Shredded carrots |
| 1 1/4 |
c |
Oil |
| 2 |
ts |
Vanilla |
| 1 |
ts |
Grated orange zest |
| 1 |
cn |
(11-oz) mandarin oranges (undrained) |
| 3 |
|
Eggs |
INSTRUCTIONS
From: morrissey@stsci.edu (Mostly Harmless)
Date: Tue, 14 Sep 1993 16:50:10 GMT
>Here are some carrot recipes i have gathered from the net lately. Enjoy!
This recipe is from Jennifer Pfeiffer, of Portland, Oregon, and won a prize
in a cooking contest. This recipe recommends, if possible, baking and
frosting the cake 2 days in advance of serving, and then allowing it to
season in the refrigerator.
Mix all ingredients for 2 minutes at highest speed on electic mixer. Pour
into 9x13-inch pan and bake at 350 F for 40-50 minutes. Let cool in pan
for 10-20 minutes before removing.
REC.FOOD.RECIPES ARCHIVES
/CAKES
ALLOW TO SEASON 2 DAYS IN FRIDGE
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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