Carrot Cake (Dehydrated Carrots)

3 cups boiling water
2 cups dried, shredded carrots
2 cups flour
1 cup sugar
1 cup brown suar
2 t. baking powder
1 t. salt
2 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
4 large eggs
1 1/2 c. oil (or use half applesauce and half oil)
1 cup nuts (if desired)

Pour boiling water over dried carrots.  Let stand 20-25 minutes.  Drain and measure 3 cups reconstituted carrots.  In a large bowl mix flour, sugars, baking powder, baking soda, cinnamon and nutmeg.  In a small bowl combine oil and eggs.  Add egg mixture to flour mixture; stir just enough to mix together.  Fold in carrots and nuts.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.

0 comments:

Post a Comment

Add recipes and ideas that have helped you and your family with pantry cooking, food storage or emergency preparedness.