Carrot Nut Cake I.e.s.jjgf65a Recipe




Carrot Nut Cake I.e.s.jjgf65a Ingredients


PHILLY.INQUIRER

3 cup flour
2 cup sugar
2 tsp baking soda
2 cup carrots, grated
2 tsp baking powder
1 cup pecans, chopped
3/4 tsp salt
1/2 cup raisins
4 eggs, beaten
2 tsp cinnamon
1 1/2 cup salad oil

A Recipe for
Carrot Nut Cake I.e.s.jjgf65a

 

Great eaters and great sleepers are incapable of anything else that is great.

Henry IV of France



Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

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Eat little, sleep sound.

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Forget love... I'd rather fall in chocolate!

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I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.

Joe E. Lewis


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My favorite animal is steak.

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“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

Doug Larson



Carrot Nut Cake I.e.s.jjgf65a

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

Fran Lebowitz






Carrot Nut Cake I.e.s.jjgf65a Directions

1. Preheat oven to 300 degrees.
2. Put flour, baking soda, baking powder, and salt in a bowl; make a
well the center and add the eggs, the salad oil, and the sugar. 3.
Beat them all together, then add the carrots, nuts, raisins (floured
to keep them from sinking), and cinnamon. 4. Pour this into a
buttered tube pan to bake 1 hour and 10 to 15 minutes. 5. Remove from
pan and cool on wire rack.

Serves: 10

 

 

 

 

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