Aunt evelyn's carrot cake
16 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | cups | Flour |
2 | cups | Sugar |
2 | tablespoons | Cinnamon |
1 | teaspoon | Salt |
½ | teaspoon | Nutmeg |
¼ | teaspoon | Ginger |
1 | tablespoon | Baking powder |
1 | tablespoon | Baking soda |
1½ | cup | Vegetable oil |
1 | cup | Buttermilk |
4 | Beaten eggs | |
2 | teaspoons | Vanilla |
2 | cups | Grated carrots; tightly packed |
1 | cup | Walnuts; finely chopped |
Directions
Date: Mon, 1 Apr 96 8:33:53 EST submitted by: skuykend@... (Sharon Kuykendall, Takoma Park, MD)
When I need something fancy I bake this in two layers and frost it with coffee flavored cream cheese icing, decorating the top with marzipan carrots. But, I think its best plain, with some fresh whipped cream.
Sift together first 8 ingredients three times. Add remaining ingredients to, and mix well. Pour batter into a greased and floured 9" x 13" baking pan, and bake at 350 F. degrees for 45-60 minutes.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 1 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .
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