Jennifer's carrot cake
16 Servings
Ingredients
| Quantity | 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 | Eggs | |
Directions
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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