1 3/4 c Sifted cake flour (or 1 1/2 1/2 ts Baking soda
-cups all-purpose 1 c Sugar
Flour, sifted) 3/4 c Olive oil
1 ts Ground cinnamon 1 c Raw carrots, finely grated
1 ts Baking powder 2 Eggs
3/4 ts Salt 1/2 c Pecans, finely chopped
Combine the sifted flour, cinnamon, baking powder, salt, and baking
soda. Sift together and set aside. Combine the sugar and olive oil
and beat with electric mixer at medium speed about 2 minutes, or
until smooth and well blended. Fold in grated carrots with their
juice. Add eggs, one at a time, beating well after each addition.
Stir in the chopped nuts. Add the dry ingredients and mix well.
Grease and dust with flour tow 9-inch cake pans. Pour in batter and
bake in a preheated 350 F oven 55-60 minutes. Serve warm. Can be
wrapped and stored in refrigerator for up to a week, which improves
flavor and makes the cake bread more moist. Bread can be iced with
powdered sugar, orange juice, and creamed butter mixture.
SWEENEY’S – Durango, CO.
Yields
6 servings
