Tuesday, August 28, 2012
Sunday, August 26, 2012
Monday, August 20, 2012
Moist Carrot Cake
Ingredients
- 2 cups (500 mL) all-purpose flour
- 1 teaspoon (5 mL) ground cinnamon
- 1 teaspoon (5 mL) nutmeg
- 1 teaspoon (5 mL) ginger
- 1 teaspoon (5 mL) baking soda
- ½ teaspoon (2.5 mL) salt
- 1 ½ cups (375 mL) brown sugar
- 1 cup (250 mL) melted butter
- 3 eggs
- 1 teaspoon (5 mL) vanilla
- 3 cups (750 mL) shredded carrots
- 1 cup (250 mL) coarsely chopped almonds
- ½ cup (125 mL) currants
Directions
Preheat oven to 350°F (180° C). Butter a cake pan.
In a mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
Blend brown sugar, melted butter, eggs, and vanilla until thoroughly combined. Add carrots, almonds, and currants and stir. Transfer the batter to the prepared pan. Bake for 45-50 minutes. Frost to taste.
Blend brown sugar, melted butter, eggs, and vanilla until thoroughly combined. Add carrots, almonds, and currants and stir. Transfer the batter to the prepared pan. Bake for 45-50 minutes. Frost to taste.
Sunday, August 19, 2012
Saturday, August 18, 2012
Friday, August 17, 2012
Thursday, August 16, 2012
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