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As Seen in New Hampshire Magazine

Becky Johnson

Susan Laughlin of New Hampshire Magazine included my Carrot Cake recipe in April 2014′s issue.  Ms. Laughlin always adds her wonderful sense of style to every article she showcases and her love of quality food shines through in her photography.

Read the article on New Hampshire Magazine’s website.

Carrot Cake

Ingredients

Carrot Cake2 cups granulated sugar

1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, finely grated
1 cup chopped walnuts
1/4 cup coconut
1/4 drained pineapple chunks
Raisins, if desired

Preparation – Directions

Preheat oven to 350 degrees. Grease and flour one 9″ x 13″ x 2″ cake pan. Line bottom with parchment paper.

In a mixing bowl, beat together sugar and vegetable oil. Add eggs and beat well.

In a separate bowl, mix and sift together flour, baking soda, cinnamon and salt, then add to eggs and oil mixture and beat well. Add carrots, nuts and then coconut, pineapple or raisins, if desired.

Pour batter into cake pan and bake for 45 minutes.



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