Friday, December 2, 2011

Carrot Cake

2 c. sugar
2 c. flour
3 c. shredded carrots
2 tsp baking soda
½ c. vegetable oil
½ c. apple sauce (2 small snack containers)
4 eggs
2 tsp cinnamon
2 tsp vanilla

Mix dry ingredients. Blend in oil, eggs, carrots and vanilla. Bake in greased Bundt pan or 9x14 pan at 350F for 35 minutes.

If desired cover with icing (butter, icing sugar, vanilla, milk).

Original Recipe from Food that Really Schmecks (Mennonite recipe) which called for 1 1/4 cups of oil. Replaced much of the oil with applesauce and tastes mighty fine.

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