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Scrumptious Carrot Cake (Dried Carrots)




Source of Recipe


LDS CRAFTS Mailing List (Lynne)






List of Ingredients



• boiling water
  
• 1-1/2 to 3 cups dried shredded carrots
  
• 2 cups all-purpose flour
  
• 1 cup granulated sugar
  
• 1 cup brown sugar, firmly packed
  
• 2 teaspoons baking powder
  
• 1 teaspoon salt
  
• 2 teaspoons baking soda
  
• 2 teaspoons cinnamon
  
• 1/2 teaspoon nutmeg
  
• 4 eggs (or reconstituted equivalent)
  
• 1-1/2 cups vegetable oil
  
• 1 cup chopped walnuts or pecans
  
• Cream Cheese Frosting (favorite recipe or other frosting, optional)
  






Instructions



1. Pour boiling water over dried carrots to cover. Let stand to reconstitute 20-25 minutes. Drain and measure 3 cups reconstituted carrots.
   
2. Preheat oven to 350 degrees. Generously grease and flour two 9-inch round cake pans or 1 large 9 x 12 x 2 baking pan; set aside.
   
3. In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, salt, baking soda, cinnamon and nutmeg.
   
4. In a small bowl, beat eggs and oil. Add to flour mixture.
   
5. Stir 300 strokes or mix with electric mixer on low speed until blended. Fold in carrots and chopped nuts.
   
6. Pour into prepared baking pans. Bake 25-30 minutes or until wooden pick inserted in center comes out clean.
   
7. Cool in pans on rack 10 minutes. Turn out onto rack to cool completely. When cool, frost, if desired. Makes 8-10 servings.