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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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This recipe came from one of the women at the plant. It is even typed on one of those IBM ball head typewriters. Father expressed how much he liked it and whoever made it promptly provided the recipe. It is a very simple recipe that allows the carrots to shine through. Ingredients:
4 eggs, beaten |
1 3/4 cups oil |
2 1/2 cups sugar |
3 cups flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 cups carrots, shredded |
2 tablespoons hot milk |
2 tablespoons butter |
2 cups powdered sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 360.
2. Beat eggs and oil and sugar.
3. Sift together flour, salt, baking powder and baking soda.
4. Slowly add flour and carrots to egg mixture.
5. Beat well until blended.
6. Pour into un-greased angel cake pan. (I will use silpat or bunt pan).
7. Bake 1 and 20 minutes or less.
8. Loosen the sides of the pan with a knife before you remove.
9. Cool.
10. Frosting:.
11. Beat until smooth.
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