Carrot Cake
\n2 cups sifted flour
\n1 teaspoon baking powder
\n1 teaspoon soda
\n1 teaspoon salt
\n2 teaspoons cinnamon
\n1 1\/2 cups cooking oil
\n2 cups sugar
\n4 eggs
\n2 cups grated carrots
\n1\/2 cup chopped pecans
\nSift the flour once, add baking powder, soda, salt, cinnamon and sift the mixture into a mixing bowl. Add sugar, oil, eggs, and beat until blended. Add carrots and pecans. Pour into a greased, floured 10″ tube or bundt pan. Bake at 325 degrees for 70 minutes. Cake test. Remove from oven, let stand ten minutes. REmove from pan and cool on a rack. Dust with 10X sugar. Serve with ice cream.
\nThirty years later……
\nA number of years ago, a friend told me that I could substitute applesauce for part or all of the oil, and now, I do. And, should I never find the definitive Bundt pan, I will consider making this cake in a 13 x 9 cake pan. It will take some adjustment of cooking time, but it would be worth it.
\nIf I could remember how this recipe came to me, I would give the creator credit for it. It seems that it has been in my family forever, and my personal copy was typed more than a quarter of a century ago. I equate this cake with comfort. My head, which is trained to read labels and think “Low-carb,” simply has to give way now and then, so that my heart, and taste buds, can enjoy the comfort of food from my youth. Thank God that doesn’t happen often! *G*<\/p>\n","protected":false},"excerpt":{"rendered":"
Carrot Cake 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon soda 1 teaspoon salt 2 teaspoons cinnamon 1 1\/2 cups cooking oil 2 cups sugar 4 eggs 2 cups grated carrots 1\/2 cup chopped pecans Sift the flour … Continue reading