Carrot Cake #14
2 c All purpose flour
2 c Sugar
1 ts Baking powder
1 ts Baking soda
1 ts Salt (I used a fraction of
-that)
1 ts Ground cinnamon
3 c Finely shredded carrot (I
-grated it successfully)
1 c Cooking oil
4 Eggs
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:15 +0200
From: mbhargav@sanjuan.uvic.ca (Minou)
Source: “The Better Homes and Gardens Cookbook” Combine first six
ingredients, then add the remaining three. Mix well and pour into a 13x9x2
(50 to 60 mins at 325F) or two 9 inch (40 mins at 325F) lightly greased and
floured pans. Cool well and frost.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
(No Ratings Yet)
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