Recipe - Carrot And Apple Cake

Stephen Ceideburg
1 cup Apples, grated
1 cup Carrots, grated
2 cup Flour
2 cup Sugar
3 Eggs
1 cup Chopped pecans
1 cup Oil
2 teaspoon Vanilla
2 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Salt

Soul food from the deep south of the US, this is the carrot cake you've
been waiting for moist, luscious and just about foolproof to make.

Grate (in a food processor for speed) 1 cup of apples and 1 cup of carrots.
Tip into a mixing bowl and add 2 cups plain flour, 2 cups sugar, 3 eggs, 1
cup chopped pecan nuts, 1 cup oil, 2 teaspoons vanilla essence, 2 teaspoons
baking soda. 1 teaspoon cinnamon and 1 teaspoon salt. Mix very thoroughly
with beaters for up to 5 minutes. Pour the mixture into a greased cake tin
and bake at 180 C for 45 minutes or until the cake comes away from the
sides of the pan and a skew inserted in the middle comes out clean.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini