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CARROT CAKE 1 1/2 c. vegetable oil 2 c. sugar 4 eggs 2 tsp. baking soda 2 tsp. cinnamon 3 c. flour 1 tsp. salt 5 Tbsp. hot water 3 c. grated carrots 3/4 c. chopped pecans Cooking time: 10-inch tube pan, 1 hour; 2 (8-inch) layer cake pans, 35 to 45 minutes. Oven temperature: 350 degrees. Assemble all ingredients. Grease and flour cake pan. If making a layer cake, use two 8-inch pans. Preheat oven to 350 degrees. Using the electric mixer, mix together the oil and sugar until well blended. Add the eggs one at a time, beating after each egg. Blend well and beat until smooth and lemony in color. In a separate bowl, blend together the flour, cinnamon, salt and baking soda. Add the flour mixture one cup at a time alternately with the hot water to the egg mixture. Mix well. Add the grated carrots one cup at a time to the flour mixture. Do NOT use the electric mixer. Mix by hand with a wooden spoon!! The mixture will be thick. Blend in the chopped pecans. Blend the cake mix well. Scrape the sides of the bowl. Pour into the prepared pan or pans and cook until done. Cake is done if cake tester or toothpick comes out clean when inserted into center of cake. The cake will be golden brown in color and should feel somewhat firm when touched lightly with fingertips when completely done. Let cake cool in pan for approximately 10 minutes. Remove from pan and cool completely on cake cooling wires before frosting. This cake is delicious with just a sprinkling of confec- tioners sugar, or the cream cheese frosting. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |