Cynthia C.’s Carrot Cake
Here is a very good and easy from-the-pantry recipe for Carrot Cake made with canned carrots.
2 Cups flour
1 Cup sugar
1 1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground allspice
2 tsp ground ginger
1 egg (or 1 heaping tsp soy flour with 1 tsp of water)
1 cup raisins
1 can sliced carrots- NOT drained
1 snack cup of pineapple bits -optional (drain but retain juice in case batter is dry)
1/4 cup chopped walnuts nuts- optional
1/2 Cup oil
Put the carrots in a large bowl and mash a bit with a fork or pastry cutter. (to look like shredded carrots)
Add dry ingredients and raisins (and pineapple & nuts if using) and mix well. (The carrot liquid should be enough but if batter is too dry add a bit of the pineapple juice or water)
Grease a 10 inch cast iron skillet and put the batter in it, cover and cook on low heat about 30-40 minutes.
If desired, when cool, drizzle with confectioners sugar icing. It is delicious!
Chef’s Notes:
I have also baked this in a 350 degrees oven in two 6″ cast iron skillets and made it up as a layer cake with cream cheese frosting.
I baked it for about 25 minutes and checked to see if it was done. Your mileage may vary, depending on your oven.
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