1/4 cups unsifted all-purpose flour
1 1/2 cups sugar
teaspoons ground cinnamon
teaspoon ground nutmeg
cups flaked coconut
cups chopped nuts
cup currants or raisins
( 3 oz. or 90 g.) cream
tablespoons margarine, softened
and flour 13x9 inch baking
pan; set aside.
all dry ingredients. Add
oil, eggs, milk and carrots.
until all ingredients are
moistened (approximately 2-3 minutes).
oven to 325º F.
coconut and raisins into
mixture into prepared pan
and bake 55 to 60 minutes.
completely on wire
all frosting ingredients and spread on cooled cake.
|Did You Know?
in baking is not
due to good luck, special school, or special touch, it comes as regular
result from accurate
measuring, proper mixing and using the best technique for that type
It can be the achievement of anyone who follows a good recipe.
bake your cakes when
you have the creative urge and then store or freeze them for later use.
Make sure your cakes are completely cooled before storing or freezing.
Some recipes call for dusting the
pans with flour. This helps the
develop a thin, crisp crust and prevents the cake from absorbing the
used to grease the pan. Use about one tablespoon all-purpose flour for
dusting each pan, shaking and tilting until the bottom and sides have a
fine coating. Then hold the pan upside down over the sink and tap it
so excess flour falls away.