Yield: 16 Servings
Measure | Ingredient |
---|---|
2 cups | Sifted all-purpose flour |
2 teaspoons | Baking powder |
1½ teaspoon | Baking soda |
1 teaspoon | Salt |
2 teaspoons | Cinnamon |
1½ cup | Salad oil |
2 cups | Sugar |
4 \N | Eggs |
2 cups | Grated carrots |
1 can | (small) crushed pineapple |
1½ cup | Chopped walnuts or pecans |
1 teaspoon | Vanilla extract |
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! Sift together first 5 ingredients. In large mixing bowl, beat thoroughly with electric mixer the oil and sugar. Add eggs, 1 at a time, beating well after each addition. Sift flour mixture into egg mixture. Beat thoroughly.
Stir in remaining ingredients. Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf pans. Bake in preheated 350 F oven for 1 hour, or until cake passes toothpick test. Let cool in pan 5 minutes. Turn onto cake rack to finish cooling.
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