Saturday, September 13, 2008

Carrot Cake or Zucchini Cake or ...

Some recipes are so versatile. You can use up what you have and not worry about the results. This recipe is one of them. I tried using the convection feature of my New Oven, but it didn’t really seem that different. Today’s double batch featured zucchini and chopped dried apricots. Yumsterilious.

***** Kate’s Friend’s Carrot Cake *****

Mix and let stand:

3 cups grated carrots (or zucchini, or a combo, or add a peach or banana, or …)
1 cup chopped nuts (optional)
¾ cup raisins (or other dried fruit, like cranberries, apricots, etc.)

Cream together:
½ cup salad oil
¼ cup applesauce
½ cup white sugar (or slightly more)
½ cup brown sugar (or slightly more)
3 eggs

1 tsp. vanilla

Sift together:
2 tsp. baking soda
2 cups flour
2 tsp. cinnamon (optional)
2 tsp. wheat germ (optional)
2 tsp. powdered milk (optional)

Preheat oven to 350 degrees. Mix and beat all ingredients from #2 and #3 together. Fold in mixture #1. Pour into well-greased Bundt pan (and bake 60 minutes) or about 18 lined muffin tins (and bake for 25 minutes).

Baking times are approximate! Check earlier, and if an inserted toothpick comes out clean, it’s done. Do not overbake. May be frozen. Spend entire time while baking thinking thoughts about missing Kate.

1 comment:

Kate said...

Aw, I'm thinking of you too! Hope your cake was very tasty!

Also, who knew about the New Oven?