2 ea Eggs
1 c Sugar
3/4 c Salad oil
1 1/2 c Flour
1 ts Baking powder
3/4 ts Baking soda
1/8 ts Salt
1 ts Cinnamon
1 c Fine shredded raw carrots
Beat eggs; add sugar gradually, beating until slightly thickened. Add
oil gradually and continue beating until thoroughly combined. Stir in
flour, baking powder, soda, salt, and cinnamon until mixture is
smooth. Stir in carrots until blended well. Pour into greased and
floured 6-cup mold. Cover with foil and tie. Put trivet or metal
rack in slow-cooking pot. Pour 2 cups hot water in pot. Place filled
mold on trivet or metal rack. Cover pot; cook on high for 2-1/2 to
3-1/2 hours or until done. Remove from pot; let stand 5 minutes on
cooling rack. Loosen edges with knife. Turn out on rack and cool.
This coffee cake can be used as a bread or cake. Serve either warm
with butter, or cook with thin coating of butter or cream cheese
frosting.
Yields
1 cake