WHOLE WHEAT CARROT CAKE
1 1/2 cup wheat flour 1 tsp vanilla
1 1/2 cup white flour 1 tsp salt
1 1/2 cup white flour 1 tsp salt
1 ½ cups brown sugar 3/4 cup oil
2 tsp baking soda 4 eggs
½ tsp nutmeg 3 cups grated carrots, packed (about 1 pound)
¼ tsp cloves 1 tsp cinnamon
3/4 cups skim milk
3/4 cups skim milk
Combine flours, brown sugar, soda, cinnamon, nutmeg, cloves and salt in bowl. Mix well, then blend in oil and milk. Add eggs, one at a time, beating well after each. Stir in carrots and vanilla. Turn into greased and floured 9x13 pan. Bake at 350 degrees for 35-45 minutes. Frost with cream cheese or vanilla icing.
Cream Cheese Frosting:
¼ cup butter
2 ½ cups powdered sugar
3 oz. cream cheese
Mix with a few drops of milk for a good spreading consistency.
Mix with a few drops of milk for a good spreading consistency.
GRANDMA’S STEAMED CARROT PUDDING
2 cups dry bread crumbs ½ tsp baking powder
1 cup sugar 1 tsp baking soda
1 to 2 cups raisins 1 tsp cinnamon
2 tbsp shortening, melted ½ tsp allspice
1 cup shredded raw carrots ½ tsp nutmeg
1 cup shredded raw apples ½ cup chopped nuts (optional)
½ cup flour cold water or milk to make a stiff dough
Mix together bread crumbs, sugar, raisins, apples and carrots. Sift together flour, baking powder, soda, and spices, and mix into crumb mixture. Add melted shortening and liquid until you have a stiff dough. Pour into greased wide mouth jars or other molds. Cover with foil and place on rack in large kettle filled with about 2 inches of water. Cover pan and steam on low heat on top of stove for 4 hours. (less time if you use a pressure cooker). Check water level occasionally and add more, if necessary. Serve with hot lemon or caramel sauce or with whipped cream.
Lemon Sauce:
1 cup sugar dash salt
3Tbs. cornstarch ¼ cup butter
1 cup water ¼ cup lemon juice
Cook and stir sugar, cornstarch, water & salt over low heat till thick & bubbly. Remove from heat. Blend in butter and lemon juice. Serve warm over warm pudding.
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