Carrot and apple cake

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
1 cup Apples, grated
1 cup Carrots, grated
2 cups Flour
2 cups Sugar
3 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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