Carrot Cake
2 cups all-purpose flour
2 cups sugar
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
3 cups finely shredded carrots
1 cup cooking oil
4 eggs
Use a fine shredding surface to get very thin strips of carrots for
this classic cake. Grease and lightly flour one 9 x 13 inch baking pan.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda,
and cinnamon. Add carrots, oil, and eggs. Bear with an electric mixer until
conbined. Pour batter into prepared pan. Bake in 350 degrees oven for 35-40
minutes or until tested done. Cool cake on wire rack throughly. Frost with
cream cheese frosting. Cover and store in refrigerator. Makes16 servings.
Spiced Carrots
3/4 cup water
3 - 1 lb. bags carrots, sliced 1/4" thick
1 cup dark seedless raisins
1/2 cup butter
1/3 cup finely chopped onion
2 t. ground cinnamon
1 1/2 t. salt
1/4 cup packed brown sugar
In covered 4-quart saucepan over low heat, cook all ingredients except
brown sugar for 15 minutes or until the carrots are fork-tender, stirring
the mixture occasionally. Add brown sugar; cook until sugar is dissolved.