|¾ cup||Salad oil|
|1 teaspoon||Baking powder|
|¾ teaspoon||Baking soda|
|1 cup||Fine shredded raw carrots|
Beat eggs; add sugar gradually, beating until slightly thickened. Add oil gradually and continue beating until thoroughly combined. Stir in flour, baking powder, soda, salt, and cinnamon until mixture is smooth. Stir in carrots until blended well. Pour into greased and floured 6-cup mold. Cover with foil and tie. Put trivet or metal rack in slow-cooking pot. Pour 2 cups hot water in pot. Place filled mold on trivet or metal rack. Cover pot; cook on high for 2-½ to 3-½ hours or until done. Remove from pot; let stand 5 minutes on cooling rack. Loosen edges with knife. Turn out on rack and cool.
This coffee cake can be used as a bread or cake. Serve either warm with butter, or cook with thin coating of butter or cream cheese frosting.
Source: "Crockery Cookery" by Mable Hoffman, Bantam Books.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 08-06-95
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