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Carrot Pecan Cake PDF Print E-mail
Written by Stephen Black   
Sunday, 28 September 2008 07:48
A spiced nut cake that keeps well-if you hide it in the freezer!

! ¼ cups salad oil

2 cups sugar

2 cups sifted flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt-optional

2 tsp cinnamon

4 eggs

3 cups grated raw carrots

1 cup finely chopped pecans-optional

Orange Glaze (recipe follows)

Combine oil and sugar –mix well

Sift together remaining dry ingredients

Put half of dry ingredients into sugar mixture- blend. Add remaining dry ingredients, alternating with eggs. One at a time, mixing well after each addition. Add carrots and mix well, then add pecans.

Pour into lightly oiled 10” tube pan. Bake in slow oven 325 degrees F about 1 hour and 10 minutes.

Cool in pan upright, then remove from pan.

Freez-wrap and label the date and return to freezer.

Recommended sstorage time: 2-3 months.

To serve, thaw in wrapper at room temperature 2 hours.

Spread orange glaze on top and sides.

Last Updated on Sunday, 28 September 2008 13:12