Title: Carrot Cake #5
Categories: Cake Dessert Muffins
Yield: 12 Servings
| 1 | c | Oil |
| 1 | c | Sugar |
| 1 | c | Sugar, brown |
| 1 | ts | Vanilla |
| 4 | | Eggs |
| 2 | c | Flour, whole wheat |
| 1/3 | c | Milk, dry skim |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Baking powder |
| 2 | ts | Cinnamon, ground |
| 3 | c | Carrots; shredded |
| 1 | c | Walnuts; chopped |
In large bowl, blend oil and sugars on low until well mixed. Add vanilla.
Beat in eggs, one at a time, blending well after each addition. Stir
together dry ingredients and add to egg mixture until well blended. Stir in
walnuts and carrots by hand. Pour batter into well greased and floured 10"
tube pan or fluted pan. Bake at 350xF for 50-60 minutes. Cool in pan, then
top with powdered sugar or frosting of your choice. From:
Kbrennan@mizar.Usc.Edu (Kirk Brendate: 30 Jan 1996 23:10:58 -0800