Difference between revisions of "Carrot Cake"
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==Description== | ==Description== | ||
| − | Carrot Cake <ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, Inc.|isbn=9781570620898|pages=139-102}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Carrot-Cake-6 |title=Cooking for One or Two Cookbook|year= |pages=298|publisher=Taste of Home|work=}}</ref> is an old standard, utilizing spices, a sweet | + | Carrot Cake <ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, Inc.|isbn=9781570620898|pages=139-102}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Carrot-Cake-6 |title=Cooking for One or Two Cookbook|year= |pages=298|publisher=Taste of Home|work=}}</ref> is an old standard, utilizing spices, a sweet and savory dessert. |
== Ingredients == | == Ingredients == | ||
Revision as of 17:45, 26 March 2012
Description
Carrot Cake [1] [2] is an old standard, utilizing spices, a sweet and savory dessert.
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 3 teaspoons salt
- 2 teaspoons cinnamon
- 2 teaspoons allspice
- 2 teaspoons freshly grated nutmeg
- 1 teaspoon soda
- 1½ cup vegetable oil
- 4 eggs (beaten)
- 2 cups finely grated carrots
- 1 cup raisins (optional)
Directions
Blend the; flour, salt, soda, allspice, grated nutmeg and cinnamon. Then add the sugars and oil, mixing well. Combine and blend in the beaten eggs and carrots. Mixture should be blended well. Bake for ~30 minutes at 350°F.
References
- ↑ Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications, Inc.. pp. 139-102. ISBN 9781570620898.
- ↑ Cooking for One or Two Cookbook. Taste of Home. pp. 298. http://www.tasteofhome.com/recipes/Carrot-Cake-6.
