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« The Seven Laws of Teaching | Home | April 2010 Newsletter »
Orange Carrot Cake
By Mark Roth on April 17, 2010 at 11:56 am
2 cups whole wheat flour
1 cup brown sugar
1 cup white sugar
2 tsp. baking powder
2 tsp. soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 1/4 cup vegetable oil
1 can* of orange juice
4 eggs
2 1/2 cups grated raw carrots
1/2 cup chopped nuts
1 cup brown sugar
1 cup white sugar
2 tsp. baking powder
2 tsp. soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 1/4 cup vegetable oil
1 can* of orange juice
4 eggs
2 1/2 cups grated raw carrots
1/2 cup chopped nuts
* 12 oz frozen unsweetened
Sift dry ingredients.
Add oil and orange juice. (Save 1/4 can orange juice for the glaze.)
Mix well.
Add eggs and beat well.
Stir in carrots and nuts.
Bake at 350 degrees for 1 hour or until well done.
Glaze: Brown 6 tbsp. butter. Add rest of juice and 2 cups powdered sugar. Spread over cake while warm.
source: Amish Cooking
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