Sunday, October 13, 2013

Carrot Cake
for full instructions

1 cup all purpose flour
1 cup King Arthur white whole wheat
2 tsp. baking soda2 tsp. baking powder1/2 tsp. salt3 tsp. ground cinnamon1/2 tsp. nutmeg

4 eggs
1 1/4 cups oil
1 cup granulated white sugar
1 cup packed brown sugar (used super dark)
2 tsp. vanilla

3 cups grated carrots
1 cup walnuts (food processor), pressed onto top of batter as I forgot.

325 for about an hour.
tossed the shredded carrots in a spoonful of dry mixture by habit.