Page 7

Page 7

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Carrot Cake

This is a cake that rarely goes out of style. Its spicey taste with moist texture is unique and different. Add the cream cheese frosting and what a winner. One really does not taste the grated carrots but they sure help give the cake its texture and a special color found unique to carrot cake.


1 cup pecans or walnuts, toasted and coarsely chopped
3/4 pound raw carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup safflower, vegetable or canola oil
2 teaspoons pure vanilla extract

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