Recipe - Aunt Evelyns Carrot Cake

3 cup Flour
2 cup Sugar
2 tablespoon Cinnamon
1 teaspoon Salt
One half teaspoon Nutmeg
One fourth teaspoon Ginger
1 tablespoon Baking powder
1 tablespoon Baking soda
1 One half cup Vegetable oil
1 cup Buttermilk
4 Beaten eggs
2 teaspoon Vanilla
2 cup Grated carrots; tightly
packed
1 cup Walnuts; finely chopped

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: skuykend@cuc.edu (Sharon Kuykendall, Takoma Park, MD)

http://www.cuc.edu/~wgts/Sharon/sharon.html

When I need something fancy I bake this in two layers and frost it with
coffee flavored cream cheese icing, decorating the top with marzipan
carrots. But, I think its best plain, with some fresh whipped cream.

Sift together first 8 ingredients three times. Add remaining ingredients
to, and mix well. Pour batter into a greased and floured 9" x 13" baking
pan, and bake at 350 F. degrees for 4560 minutes.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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