OTHER CAKES: Carrot cake is wholesome. Despite being a "dessert", it offers good nutritional value not to be undermined.

CARROT CAKE:

 

 

 

dry ingredients: 

    2 cups all purpose flour + 2 tsp. baking powder + 1 tsp. baking soda

    1 tsp. salt

    2 tsp. cinnamon

4 eggs                                                                         

1-1½ cups sugar

1 cup oil                                                                                                                                 

               

3 cups or 5 to 6 medium-sized carrots, grated 

1 cup finely chopped walnuts

icing sugar

 

 

 

Preheat over to 325 degrees F.  Butter and flour a 12-cup Brundt pan very well.

 

Beat eggs; add sugar gradually and beat well together.  Beat in oil.  Sift dry ingredients together and add, by hand, to the egg mixture.  Be careful not to over mix.  Fold in carrots and nuts. Pour batter into prepared pan. Bake 1 hour or until done.

 

Allow cake to rest in pan 10 minutes before turning out to cool on wire rack. When cake is cool, sift icing sugar over it to serve