Carrot Teacakes

1 1/2 c. vegetable oil

2 c. granulate sugar

2 c. sifted, all-purpose flour

1/2 tsp. baking powder

1/8 tsp. (scant) baking soda

1/8 tsp. ground cinnamon

1 pinch salt

3 eggs, whole

1/2 c. crushed pineapple, drained

1 c. finely chopped walnuts

3 c. shredded carrots

Preheat oven to 350 degrees. Sift dry ingredients together and set aside. Combine oil and sugar in a large mixing bowl, beating until well mixed. Add dry ingredients and continue mixing, scraping the side of bowl with a rubber spatula. Add whole eggs, one at a time until well blended. Do not over mix. Stir in pineapple, walnuts, and carrots.

Grease loaf pans, and fill half full. Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.

From the April 1983 issue.

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