This is a fall favorite for us. They are so moist. You'd never know they had carrots in them.
1/2 c oil
3/4 c sugar
4 egg white (or two whole eggs)
1 c mashed and cooked carrots
2 c flour
1 tsp baking powder
1 tsp vanilla
1 c nuts (optional)
Bake at 350 for 12 mnutes
Frost with orange juice and powdered sugar and margarine. (optional)
Saturday, September 5, 2009
Mom's Applesauce Cake
Brings back memories of growing up. My mom use to make this one.
4 c flour
4 tsp soda
1 1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2+ tbsp cocoa ( add more if you want a more chocolatey taste)
1 c oil
2 c sugar
3 c applesauce
1/2 c raisins
1/2 c walnuts (optional)
combine oil and sugar. Add applesauce then dry ingredients, finally raisins and nuts. Pour in greased 9x13. Bake 400 for 15 min, then turn down to 375 for 15 minutes.
4 c flour
4 tsp soda
1 1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2+ tbsp cocoa ( add more if you want a more chocolatey taste)
1 c oil
2 c sugar
3 c applesauce
1/2 c raisins
1/2 c walnuts (optional)
combine oil and sugar. Add applesauce then dry ingredients, finally raisins and nuts. Pour in greased 9x13. Bake 400 for 15 min, then turn down to 375 for 15 minutes.
Zucchini Brownies
My neighbor gave this one to me. It's heart smart and with the added bonus of being egg and dairy free.
2 c. shredded zucchini
1 tsp salt
2 c. flour
1/2 c. cocoa
1 1/4 c. sugar
1/2 c. oil
1 1/2 tsp soda
2 tsp vanilla
chopped nut (optional)
icing (optional)
Sift dry ingredients together. Combine zucchini and oil. Blend in dry ingredients, vanilla and nuts. Spread onto oiled 11 x 15 (or if you like them a little thicker use 9 x 13) baking pan. Bake at 350 for 18-20 minutes.
2 c. shredded zucchini
1 tsp salt
2 c. flour
1/2 c. cocoa
1 1/4 c. sugar
1/2 c. oil
1 1/2 tsp soda
2 tsp vanilla
chopped nut (optional)
icing (optional)
Sift dry ingredients together. Combine zucchini and oil. Blend in dry ingredients, vanilla and nuts. Spread onto oiled 11 x 15 (or if you like them a little thicker use 9 x 13) baking pan. Bake at 350 for 18-20 minutes.
Rhubarb Cake
Only those with the very finest of taste buds can taste the Rhubarb and dislike this cake. I made this once when my brother came over and he has a definite dislike for Rhubarb, after the second piece I fessed up and was impressed.
Topping: make first and refrigerate until needed.
1/2 C. brown sugar
1/4 C. margarine
1 tsp cinnamon
Mix until crumbly
Cake:
1 1/2 c. sugar
2 c. flour
1/2 c. margarine
1 tsp soda
1 egg
1/2 tsp salt
1 c buttermilk or sour milk
2 c chopped rhubarb (make be cooked)
1 tsp vanilla
Cream together sugar and margarine. Add rhubarb, egg and beat until smooth. Add buttermilk and vanilla. combine flour, soda and salt. Add to creamed mixture, fold in rhubarb. Pour into greased, well floured 9x13 pan. Sprinkle topping over cake batter. Bake 35-45 minutes at 350 degrees.
Topping: make first and refrigerate until needed.
1/2 C. brown sugar
1/4 C. margarine
1 tsp cinnamon
Mix until crumbly
Cake:
1 1/2 c. sugar
2 c. flour
1/2 c. margarine
1 tsp soda
1 egg
1/2 tsp salt
1 c buttermilk or sour milk
2 c chopped rhubarb (make be cooked)
1 tsp vanilla
Cream together sugar and margarine. Add rhubarb, egg and beat until smooth. Add buttermilk and vanilla. combine flour, soda and salt. Add to creamed mixture, fold in rhubarb. Pour into greased, well floured 9x13 pan. Sprinkle topping over cake batter. Bake 35-45 minutes at 350 degrees.
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