this recipe was originally for a "traditional" layer cake with cream cheese
frosting. Since I hate cream cheese frosting, I changed the recipe a bit...
makes a much better addition to a Sunday brunch, IMHO
Enjoy folks!
CARROT CAKE (makes 1 loaf & 6 muffins)
Ingredients:
1 lb carrots (approximate)
1 cup brown sugar
1/3 cup white sugar
3/4 cup oil
3 large eggs
1 & 1/3 cups flour
1 & 1/3 tsp baking pwoder
1 & 1/3 tsp baking soda
1/3 tsp salt
1/2 cup coarsely chopped walnuts (or to taste, I add more)
Instructions:
1. Preheat oven to 325.
2. Trim, scrape & grate carrots -- measure 2 cups.
3. Combine sugar & oil in bowl of electric mixer.
4. Start beating & add eggs one at a time, beating well.
5. Sift together flour, baking powder, baking soda & salt.
6. Add flour mix gradually to oil mixture while beating.
7. Fold in carrots & nuts and blend well.
8. Lightly oil 1 loaf pan & 6 muffin cups.
9. Line bottoms with wax paper, oil paper.
10. Pour batter into pans.
11. Place in oven & bake 45-60 minutes or until top sets.
12. Turn cake onto wire racks and let cool.
13. Remove paper liners.
Note: use a HEAVY DUTY mixer (I have a KitchenAid professional model) as
once you add in the flour and before you add the carrots the batter is very
very stiff... I've burned out handheld mixers on this batter
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