Recipe - Jennifers Carrot Cake

3 cup Unbleached white flour
2 cup Sugar
1 cup Shredded coconut
2 One half teaspoon Baking soda
2 One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
1 teaspoon Salt
2 cup Shredded carrots
1 One fourth cup Oil
2 teaspoon Vanilla
1 teaspoon Grated orange zest
1 cn (11oz) mandarin oranges
(undrained)
3 Eggs

From: morrissey@stsci.edu (Mostly Harmless)

Date: Tue, 14 Sep 1993 16:50:10 GMT

Here are some carrot recipes i have gathered from the net lately. Enjoy!

This recipe is from Jennifer Pfeiffer, of Portland, Oregon, and won a prize
in a cooking contest. This recipe recommends, if possible, baking and
frosting the cake 2 days in advance of serving, and then allowing it to
season in the refrigerator.

Mix all ingredients for 2 minutes at highest speed on electic mixer. Pour
into 9x13inch pan and bake at 350 F for 4050 minutes. Let cool in pan
for 1020 minutes before removing.

REC.FOOD.RECIPES ARCHIVES

/CAKES

ALLOW TO SEASON 2 DAYS IN FRIDGE

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.