Connie's Carrot Cakecakes, desserts, favorite 1 cup oil 1 cup sugar 1 cup sugar, brown 1 teaspoon vanilla 4 eggs 2 cup flour, whole wheat 1/3 cup milk, dry skim 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 2 teaspoon cinnamon, ground 3 cup carrots; shredded 1 cup pecans; chopped In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350 degrees for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. Typos by Connie Robertson...;-) |
