Aunt Evelyns Carrot Cake
| 2 cSugar |
| 1/4 tsGinger |
| 2 tsVanilla |
| 1 tsSalt |
| 3 cFlour |
| 2 tbCinnamon |
| 1 1/2 cVegetable oil |
| 4 Beaten eggs |
| 1 cWalnuts; finely chopped |
| 1 tbBaking Powder |
| 1 tbBaking soda |
| 1/2 tsNutmeg |
| 1 cButtermilk |
| 2 cGrated carrots; tightly |
Aunt Evelyns Carrot Cake Preparation
Date: Mon, 1 Apr 96 8:33:53 EST submitted by: skuykend@cuc.edu (Sharon Kuykendall, Takoma Park, MD) http://www.cuc.edu/~wgts/Sharon/sharon.html When I need something fancy I bake this in two layers and frost it with coffee flavored cream cheese icing, decorating the top with marzipan carrots. But, I think its best plain, with some fresh whipped cream. Sift together first 8 ingredients three times. Add remaining ingredients to, and mix well. Pour batter into a greased and floured 9" x 13" baking pan, and bake at 350 F. degrees for 45-60 minutes. DAVE
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