"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rose Mary's Carrot Cake, by Lois Finley, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. sugar 1-1/2 c. oil 4 eggs 2 c. flour 1 t. baking powder 1 t. soda 1 t. cinnamon 3/4 t. salt 2 c. grated carrots
Mix sugar and oil. Add eggs, one at a time. Combine dry ingredients. Mix together with sugar/egg mixture. Add grated carrots. Bake in 9"x11" cake pan
This recipe did not come with oven temp or time. I would say Bake the cake at 350º until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
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