Carrot Cake - Goldbeck Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Oil,
1 cup: Honey,
2: Eggs,
1/2 tsp: Vanilla extract,
2 cup: Carrot, shredded
2 cup: Flour, whole wheat
1/4 cup: Skim milk powder,
1 tsp: Cinnamon,
1/4 tsp: Salt,
1 tbsp: Baking powder,
Directions:
Preheat oven to 350 F. Beat oil with honey until thick and smooth.
Beat in eggs one at a time, then vanilla. Stir in carrot. Combine
remaining ingredients in a mixing bowl and stir into wet mixture
until completely moistened and evenly blended. Pour into an oiled 9 x
13 inch baking pan. Bake for about 30 minutes, or until cake
tests done. Cool in the pan. Serve plain or ice with cream cheese
frosting. (recipe not included) Makes 1 large sheet cake, serves 16 -
20 people. This cake stays fresh for days.
Source from luhu.jp
Beat in eggs one at a time, then vanilla. Stir in carrot. Combine
remaining ingredients in a mixing bowl and stir into wet mixture
until completely moistened and evenly blended. Pour into an oiled 9 x
13 inch baking pan. Bake for about 30 minutes, or until cake
tests done. Cool in the pan. Serve plain or ice with cream cheese
frosting. (recipe not included) Makes 1 large sheet cake, serves 16 -
20 people. This cake stays fresh for days.
Source from luhu.jp
Tags
Cakes