| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 3 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 2 |
ts |
Cinnamon |
| 4 |
|
Eggs, beaten |
| 1 1/2 |
c |
Vegetable oil |
| 2 |
ts |
Vanilla |
| 2 |
c |
Finely grated raw carrots |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
in large mixing bowl, combine sugar, flour, baking powder, baking soda,
salt, nutmeg and cinnamon. make a well in center. combine eggs, oil and
vanilla; pour into the well. beat with a large wooden spoon until batter is
smooth. fold in grated carrots and pecans. turn into a well-greased and
floured 10 inch tube pan. bake in 325 oven for 1 hour and 20 minutes or
until top springs back when lightly pressed with fingertips. cool cake on
rack for 1 hour. remove cake from pan and frost with orange cream cheese
frosting.
this recipe came from a lady that goes to my church and always brought it
to our pot luck dinners. always came home with an empty pan. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by Donna Partigianoni
<donna@leesville.com> on Mar 11, 1997
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