Jennifer's carrot cake

Yield: 16 Servings

Measure Ingredient
3 cups Unbleached white flour
2 cups Sugar
1 cup Shredded coconut
2½ teaspoon Baking soda
2½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Salt
2 cups Shredded carrots
1¼ cup Oil
2 teaspoons Vanilla
1 teaspoon Grated orange zest
1 can (11-oz) mandarin oranges (undrained)
3 \N Eggs

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.

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