Swiss carrot cake #2
16 Servings
Ingredients
| Quantity | 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 | Eggs | |
| 2 | cups | Grated carrots |
| 1 | can | (small) crushed pineapple |
| 1½ | cup | Chopped walnuts or pecans |
| 1 | teaspoon | Vanilla extract |
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! 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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