2 cup all-purpose flour
2 cup sugar
1/2 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
3 eggs
1 1/2 cup vegetable oil
2 cup finely grated carrots
1 tsp vanilla extract
1 cup well-drained crushed pineapple
1 cup shredded coconut
1 cup chopped nuts, divided cream cheese, frosting:
2 package (3 ounces each) cream cheese, softe, ned
3 cup confectioners' sugar
6 tbsp butter or margarine, softened
1 tsp vanilla extract
Directions
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
350! for 50-60 minutes or until cake tests done. Cool. Combine
frosting ingredients in a small bowl; mix until well blended. Frost
cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994
Servings: 1 servings
Carrot Cake (Rice) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Rice
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, old cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Continuing our culinary historical journey, there are some books published in the 14th Century : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that appears on menues today, but instead descriptions of the types of meals enjoyed by the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created an explosion in manuscripts on cooking, some of which are kept safe in academic collections. Over the succeeding few hundred years, the wealthy families of Europe strove to serve up the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. The TV revolution brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Carrot Cake (Rice) recipe.
