This is a test for our blog. The Enrichment Committee will post recipes to this site, and we encourage you to do the same. To post recipes, email them to pinsonphotography@mac.com, or paste it into a comment.
Carrot Cake from food storage: (from Leisa Card at idareyoutoeatit.com) 4 eggs or dehydrated eggs 1 1/4 cups oil 1 cup brown sugar 1 cup granulated sugar 2 cups whole wheat flour 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup dry dehydrated carrots 1 can crushed pineapple, drained (20 oz.) 1/2 cup walnuts, chopped (optional) 1/2 cup coconut (optional) Cover dehydrated carrots with 3 cups of cool water and allow to soak for 20 minutes. Drain and grind into course bits. (3 cups of finely shredded carrots, packed, may be substituted.) In large bowl, blend together oil and brown and white sugars. Add eggs one at a time, beating until blended. In another bowl, mix together the flour, salt, soda, baking powder and cinnamon. Add the flour mixture, about 1/3 at a time to the oil mixture, beating just enough to blend. Fold the carrots and pineapple into the batter. Add nuts and or coconut if desired. Pour batter into a greased and floured extra large cake pan, 10 1/2″ x 15″. Bake in a preheated, 350 degree, oven for about 1 hour. Cool completely before frosting. Cream Cheese Frosting 1 8oz. cream cheese 1/2 cup butter 1 1/2 teaspoons vanilla 2 cups powdered sugar Cream butter, cream cheese, and vanilla. Add powdered sugar and beat until smooth. Frost cake and top with additional chopped nuts if desired.
Carrot Cake from food storage: (from Leisa Card at idareyoutoeatit.com)
ReplyDelete4 eggs or dehydrated eggs
1 1/4 cups oil
1 cup brown sugar
1 cup granulated sugar
2 cups whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup dry dehydrated carrots
1 can crushed pineapple, drained (20 oz.)
1/2 cup walnuts, chopped (optional)
1/2 cup coconut (optional)
Cover dehydrated carrots with 3 cups of cool water and allow to soak for 20 minutes. Drain and grind into course bits. (3 cups of finely shredded carrots, packed, may be substituted.)
In large bowl, blend together oil and brown and white sugars. Add eggs one at a time, beating until blended. In another bowl, mix together the flour, salt, soda, baking powder and cinnamon. Add the flour mixture, about 1/3 at a time to the oil mixture, beating just enough to blend. Fold the carrots and pineapple into the batter. Add nuts and or coconut if desired. Pour batter into a greased and floured extra large cake pan, 10 1/2″ x 15″. Bake in a preheated, 350 degree, oven for about 1 hour. Cool completely before frosting.
Cream Cheese Frosting
1 8oz. cream cheese
1/2 cup butter
1 1/2 teaspoons vanilla
2 cups powdered sugar
Cream butter, cream cheese, and vanilla. Add powdered sugar and beat until smooth. Frost cake and top with additional chopped nuts if desired.