Carrot and Apple Soup with Marjoran
INGREDIENTS:
Stephen Ceideburg
1 c Apples, grated
1 c Carrots, grated
2 c Flour
2 c Sugar
3 Eggs
1 c Chopped pecans
1 c Oil
2 ts Vanilla
2 ts Baking soda
1 ts Cinnamon
1 ts Salt
Stephen Ceideburg
1 c Apples, grated
1 c Carrots, grated
2 c Flour
2 c Sugar
3 Eggs
1 c Chopped pecans
1 c Oil
2 ts Vanilla
2 ts Baking soda
1 ts Cinnamon
1 ts Salt
Soul food from the deep south of the US, this is the carrot cake you've been waiting for -
moist, luscious and just about foolproof to make.
Grate (in a food processor for speed) 1 cup of apples and 1 cup of carrots. Tip into a mixing bowl and add 2 cups plain flour, 2 cups sugar, 3 eggs, 1 cup chopped pecan nuts, 1 cup oil, 2 teaspoons vanilla essence, 2 teaspoons baking soda. 1 teaspoon cinnamon and 1 teaspoon salt. Mix very thoroughly with beaters for up to 5 minutes. Pour the mixture into a greased cake tin and bake at 180 C for 45 minutes or until the cake comes away from the sides of the pan and a skew inserted in the middle comes out clean.
moist, luscious and just about foolproof to make.
Grate (in a food processor for speed) 1 cup of apples and 1 cup of carrots. Tip into a mixing bowl and add 2 cups plain flour, 2 cups sugar, 3 eggs, 1 cup chopped pecan nuts, 1 cup oil, 2 teaspoons vanilla essence, 2 teaspoons baking soda. 1 teaspoon cinnamon and 1 teaspoon salt. Mix very thoroughly with beaters for up to 5 minutes. Pour the mixture into a greased cake tin and bake at 180 C for 45 minutes or until the cake comes away from the sides of the pan and a skew inserted in the middle comes out clean.