| Colorful Carrot Pound Cake
3 cups of flour
1 teaspoon of soda
1 teaspoon of salt
2 cups of sugar
1 1/4 cup of oil
4 eggs
2 cups of carrots, shredded
1 cup of pecans, chopped
3/4 cup of Maraschino cherries, diced
1/4 cup of crushed pineapple, drained
2 bananas, mashed
3/4 cup of coconut
1 teaspoon of vanilla |
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Grease and flour a 10 inch tube pan. Combine dry ingredients. Cream sugar and oil; add eggs, one at a time; beat well after each addition. Stir in flour mixture gradually, beat until blended. "Do Not Use Mixer". Bake 1 hour and 20 minutes at 300ºF. Cool before icing. Cake Cookbooks Back to Carrot cake recipes Cookbooks |
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