Carrot Cake - Goldbeck Recipe

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Carrot Cake - Goldbeck Ingredients

1/2 cup oil
1 cup honey
2 eggs
1/2 tsp vanilla extract
2 cup carrot, shredded
2 cup flour, whole wheat
1/4 cup skim milk powder
1 tsp cinnamon
1/4 tsp salt
1 tbsp baking powder

A Recipe for
Carrot Cake - Goldbeck

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Carrot Cake - Goldbeck Recipe
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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Carrot Cake - Goldbeck

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
Art Buchwald

Carrot Cake - Goldbeck Directions

Preheat oven to 350 F. Beat oil with honey until thick and smooth.
Beat in eggs one at a time, then vanilla. Stir in carrot. Combine
remaining ingredients in a mixing bowl and stir into wet mixture
until completely moistened and evenly blended. Pour into an oiled 9 x
13 inch baking pan. Bake for about 30 minutes, or until cake
tests done. Cool in the pan. Serve plain or ice with cream cheese
frosting. (recipe not included) Makes 1 large sheet cake, serves 16 -
20 people. This cake stays fresh for days.

Serves: 16

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Carrot Cake - Goldbeck Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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