My sister-in-law, Colleen, makes a totally delicious carrot cake. There are 6 !! displayed here at my brother, Richard's, birthday celebrations, Anne.
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Colleen found the original recipe she has been using for many years in
Vogue Living Entertaining & Cooking Guide ’78,
Carrot Cake
2 cups plain flour; 2 tsp baking powder; 1 ½ tsp soda;
salt; 2 tsp cinnamon; 2 cups sugar; 1 ½ cups oil; 4 eggs; 2 cups grated carrot;
1 X 250g can crushed pineapple, drained; ½ cup chopped nuts
Sift together flour, baking powder, soda, salt &
cinnamon. Add sugar, oil & eggs. Stir in carrot, pineapple & nuts. Put
into greased & floured pan 45cmx23cm or 23cm round pan. Bake at 180°C 35-40
minutes.
Cream cheese icing: Combine 125g margarine, 250g cream
cheese, 1 tsp vanilla. Add 500g icing sugar gradually, beating vigorously
between additions.
Recommended without reservation!
The bran and germ, the two outer layers of best brown rice, contain most of the vitamins and minerals in the grain. Those layers get removed when manufacturers make white rice, and that's why brown rice is the healthier choice.
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