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Carrot and Apple Cake

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

    Stephen Ceideburg
1  c  Apples, grated
1  c  Carrots, grated
2  c  Flour
2  c  Sugar
3    Eggs
1  c  Chopped pecans
1  c  Oil
2  ts  Vanilla
2  ts  Baking soda
1  t  Cinnamon
1  t  Salt

Soul food from the deep south of the US, this is the carrot cake you've been waiting for - moist, luscious and just about foolproof to make. Grate (in a food processor for speed) 1 cup of apples and 1 cup of carrots. Tip into a mixing bowl and add 2 cups plain flour, 2 cups sugar, 3 eggs, 1 cup chopped pecan nuts, 1 cup oil, 2 teaspoons vanilla essence, 2 teaspoons baking soda. 1 teaspoon cinnamon and 1 teaspoon salt. Mix very thoroughly with beaters for up to 5 minutes. Pour the mixture into a greased cake tin and bake at 180 C for 45 minutes or until the cake comes away from the sides of the pan and a skew inserted in the middle comes out clean. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron.

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