Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 1 cup | Apples, grated |
| 1 cup | Carrots, grated |
| 2 cups | Flour |
| 2 cups | Sugar |
| 3 \N | Eggs |
| 1 cup | Chopped pecans |
| 1 cup | Oil |
| 2 teaspoons | Vanilla |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Salt |
Soul food from the deep south of the US, this is the carrot cake you've been waiting for - moist, luscious and just about foolproof to make.
Grate (in a food processor for speed) 1 cup of apples and 1 cup of carrots. Tip into a mixing bowl and add 2 cups plain flour, 2 cups sugar, 3 eggs, 1 cup chopped pecan nuts, 1 cup oil, 2 teaspoons vanilla essence, 2 teaspoons baking soda. 1 teaspoon cinnamon and 1 teaspoon salt. Mix very thoroughly with beaters for up to 5 minutes.
Pour the mixture into a greased cake tin and bake at 180 C for 45 minutes or until the cake comes away from the sides of the pan and a skew inserted in the middle comes out clean.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron.