Wednesday, 18 May 2011

Carrot Cake


















Carrot Cake

Makes 2 loaves

2 cups sugar
4 eggs
2 Jars of junior carrot baby food
1 ½ cups wesson vegetable oil
3 cups flour
1 ½ teaspoons baking soda
2 teaspoons baking powder
¾ cups raisins
½ cup nuts
1 teaspoon cinnamon

  1. Preheat oven to 350 degrees.
  2. Beat sugar and eggs until creamy.
  3. Add carrots and oil.
  4. Add dry ingredients.
  5. Add, raisins and nuts.
  6. Pour into a greased and floured loaf pan.
  7. Bake at 350 degrees for approximately 40 minutes or until cake is done.


Cake baked and salad made by Betty Ming
Grilled Sandwich by Shirley-Ann Pearman
Photos taken by Shirley-Ann Pearman

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