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COLONIAL CARROT PECAN CAKE

- from Cupcake recipe
1 c. salad oil
2 c. granulated sugar
2 c. sifted flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
3 c. grated raw carrots
1 c. finely chopped pecans
Combine oil and sugar, mix well. Sift together remaining dry ingredients. Add
eggs, 1 at a time, mixing well after each addition. Add carrots and mix well,
then mix in pecans. Pour into lightly oiled 10 inch tube pan or flat pan that
has been sprayed with Pam or similar product. Bake in slow oven (325 degrees)
for about 1 hour and 10 minutes. After cooling in pan remove and frost with
Orange Glaze. --ORANGE GLAZE:--
1/4 c. cornstarch
1/2 tsp. salt
1 tsp. fresh lemon juice
2 tbsp. grated orange peel
1 c. fresh orange juice
1 c. granulated sugar
2 tbsp. butter
Combine sugar and cornstarch in saucepan. Add juices slowly and stir until
smooth. Add remaining ingredients. Cook over low heat until thick and glossy.
Cool and spread on cake. Clearwater, Florida
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155338 --


   

 

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