Spicy Carrot Cake
this is a recipe i worked on for carrot cake, because i wanted a spicy 
flavor but without all the fruit and nuts i see in other recipes. you 
could omit spices you do not readily have or like but my husband and i 
really like this combination! 
 
 
2 cup  flour
2 cup  sugar
5 Tbsp  shredded non-sweetened coconut (i use the kind from the indian
  grocery
1 tsp  baking powder
1 tsp  baking soda
1 tsp  salt
2 tsp  cinnamon
1 tsp  powdered ginger
1/4 tsp  powdered cloves
1/2 tsp  cardamom
2 tsp  vanilla extract
3 cup  carrots -- finely shredded
1 cup  cooking oil (i used standard soybean or other veggie oil)
4   eggs
 
makes two 9-inch round pans or one 9 x 13-inch pan. preheat oven to 325 
degrees. grease and flour pan(s). combine flour, sugar, coconut, baking 
powder, baking soda, salt, cinnamon, ginger, cloves, and cardamom with 
mixer. add shredded carrots, vanilla, cooking oil, and eggs. beat on low 
speed until blended. beat about two minutes on medium speed. bake 9-inch 
rounds approximately 40 minutes. bake 9 x 13-inch pan 55-60 minutes. 
cool 15 minutes before removing cake from pan or pans. let cool 
thoroughly before frosting or sprinkling with confectioners' sugar. 
 
this cake freezes very well. 
 
 
-- 
(ID: 6852) Mirror: rec.food.recipes: Thu, Jul 22, 2004


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