Carrot Cake Mini Loaves recipe
1 3/4 cups C&H Pure Cane Granulated Sugar 4 eggs 1 cup vegetable oil 3 cups carrots, shredded 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoon cinnamon Preheat oven to 350°F. Grease and flour six 5-3/4 x 3x2-inch mini loaf pans. Combine sugar, eggs and oil; mix well. Stir in carrots. Combine flour, baking soda, baking powder, salt and cinnamon. Blend into batter. Pour mixture into prepared loaf pans, filling each loaf pan just under half-full. Bake 30 to 40 minutes, until the center of the loaf springs back when lightly touched. Cool in pan on wire rack. When completely cooled, release the cake from the sides of the pan with a butter knife. Flip the loaf upside down onto a sheet of plastic wrap and wrap completely. Note: You may want to tie your loaves with ribbon to give it the finishing touch. Quick Tip: A one-pound package of carrots will usually yield 3 cups shredded. Serving Size: Makes 6 mini loaves. Enjoy. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
