Sift flour, sugar, salt, soda and cinnamon together.
Mix shortening with eggs and add to dry ingredients with raw carrot. Pour into a 9 x 9-inch or 9 x 12-inch baking pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve plain or with orange icing.
Grate carrot and potatoes.
Measure and set aside.
Cream butter; add sugar and blend well.
Add carrot and 1/2 potatoes and mix well.
Sprinkle fruits with flour and add to first mixture. Add flour and spices, which have been sifted together.
Dissolve soda in remaining 1/2 cup of potatoes and add it last.
Mix lightly together.
Pour into buttered bowls.
Tie down and steam for 3 hours.
(I double this recipe.)
This pudding is good with caramel sauce over it.
nd beat until fluffy. Add carrot and 1/2 the potato
owder, then blend into the carrot mixture.
Beat the egg
Mix sugar and oil.
Add sifted dry ingredients.
Add eggs, one at a time, beating well after each addition.
Add carrot and nuts. Blend well.
Baking time is 55 minutes in a Bundt pan at 375\u00b0 for the first 20 minutes, then turn oven to 350\u00b0 It freezes well, too.
Combine sugar, oil and eggs; beat well.
Add the next 5 ingredients; beat well.
Fold in carrots and nuts.
Pour into a greased angel food cake pan.
Bake at 300\u00b0 for 60 minutes.
Beat the cream cheese, butter, icing sugar and vanilla until creamy; ice the Carrot Cake when cool.
arge bowl. Stir raisins into carrot mixture.
Tear cookie dough
In large mixer bowl, stir together dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla.
Mix until all ingredients are moistened.
Beat with electric mixer 2 minutes at medium speed. Pour into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in 350\u00b0 oven about 45 minutes.
Cool completely before frosting.
Cream shortening and brown sugar.
Beat in egg and carrot. Add sifted flour and dry ingredients.
Add water.
Turn into greased 9 inch ring mold.
Bake at 350 degrees until firm, about 30 - 40 minutes.
Serve with dinner.
In large mixing bowl stir together all dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla.
Mix until all ingredients are moistened.
Beat with electric mixer for 2 minutes.
Bake at 350\u00b0 for 35 minutes or until done.
Sift dry ingredients, except sugar.
Combine sugar, eggs and oil.
Add to flour mixture; mix well.
Add carrot, raisins and nuts; blend lightly.
Pour into greased 8 x 4 x 2-inch loaf pan; carefully smooth top.
Bake at 350\u00b0 for 1 hour and 10 minutes. Cool 5 minutes; remove from pan.
Cool before slicing.
Serves 10 to 12.
Sift together the flour, sugar, salt, baking powder, baking soda and cinnamon.
Add carrot, oil, eggs and nuts.
Bake at 350\u00b0 for 1 hour.
In large mixer bowl, stir together dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla; mix till all ingredients are moistened.
Beat with electric mixer 2 minutes at medium speed.
Pour batter into greased and lightly floured 9\" x 9\" x 2\" baking pan.
Bake at 350 degrees about 35 minutes; cool.
For frosting, cream together cream cheese and butter; beat in vanilla and salt.
Gradually add powdered sugar; blend in well.
Stir in chopped pecans.
ELTED butter, add the shredded carrot (TIP: If you have a
ablespoons of banana puree to carrot mixture (reserving 2 tablespoons banana
ize pan, heat the grated carrot, oats, milk, water, and salt
Note: Use raw beets and raw carrots. After the cake is
add more water (or some raw nut milk) if required.
nd molasses, mixing well. Add carrot mixture. In a separate bowl
Beat eggs.
Add honey, butter and yogurt, mixing well.
Stir in carrots and nuts.
Mix flour, soda, salt and cinnamon.
Stir into carrot mixture.
Pour mixture into oiled 8 x 8 x 2-inch baking pan.
Bake at 350\u00b0 for 1 hour.