Kathylene's Carrot Cakecakes, desserts 1 1/2 cup cooking oil 2 cup white sugar 4 eggs; beaten 2 cup flour 2 teaspoon cinnamon 2 teaspoon baking soda 2 teaspoon baking powder 3 cup carrots; grated 1 cup pecans; chopped Beat together: Oil and sugar. Add eggs and beat well. Sift flour, cinnamon, soda and baking powder. Blend with eggs mixture. Fold in carrots and nuts. Bake in pre-heated 350 degree oven for 1 hour in a well greased pan. If you you layer cake pans, bake 30 minutes. Frost with Cream Cheese Frosting. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl KOOK-NET: þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849 |
