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.
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.
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