Yield: 16 Servings
|3 cups||Unbleached white flour|
|1 cup||Shredded coconut|
|2½ teaspoon||Baking soda|
|2 cups||Shredded carrots|
|1 teaspoon||Grated orange zest|
|1 can||(11-oz) mandarin oranges (undrained)|
From: morrissey@... (Mostly Harmless) Date: Tue, 14 Sep 1993 16:50:10 GMT >Here are some carrot recipes i have gathered from the net lately. Enjoy! This recipe is from Jennifer Pfeiffer, of Portland, Oregon, and won a prize in a cooking contest. This recipe recommends, if possible, baking and frosting the cake 2 days in advance of serving, and then allowing it to season in the refrigerator.
Mix all ingredients for 2 minutes at highest speed on electic mixer. Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes. Let cool in pan for 10-20 minutes before removing.
ALLOW TO SEASON 2 DAYS IN FRIDGE From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .