| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Cooking oil |
| 2 | c | Packed brown sugar |
| 4 | Eggs | |
| 1 | tb | Grated orange peel |
| 1 1/2 | ts | Vanilla extract |
| 3 | c | Grated carrots |
| 1 1/2 | c | Wheat germ |
| 2 | c | Flour |
| 3 | ts | Baking powder |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Cinnamon |
| 3/4 | ts | Nutmeg |
| 1 | c | Raisins |
| 3/4 | c | Chopped pecans |
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! Beat together oil, brown sugar and eggs. Mix in orange peel, vanilla and carrots. In separate bowl, combine wheat germ, flour, baking powder, salt, cinnamon and nutmeg. Stir into carrot mixture. Add raisins and pecans. Turn into greased and floured 10-inch bundt pan. Bake in 350 F oven 60 - 70 minutes, or until cake passes the toothpick test. Cool in pan 10 minutes. Remove to cake rack to finish cooling. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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