2 cup sugar
1 1/2 cup vegetable oil
4 eggs, well beaten
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cup flour
1 cup chopped pecans
3 cup grated carrots
Directions
Preheat oven to 325 degrees. Grease and flour 3 layer pans or 1
bundt pan. Mix sugar and oil together. Add eggs and mix well.
Combine dry ingredients and stir in. Mix until smooth. Add pecans and
carrots. Pour into pan(s). Bake at 325 -- 30 minutes for layers, 1
hour for bundt pan. Cake is done when a knife inserted near the
center comes out clean. Frost when completely cool.
CREAM CHEESE FROSTING
1 box (16 oz?) confectioner's sugar 8 oz cream cheese, softened 1/4
cup butter, softened 1 tsp lemon extract
Blend well and spread on cool cake.
Servings: 1 servings
Carrot Cake W/O Pineapples Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these old cook books were just very basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in Sumerian which show the baking 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`. As we move into Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, a very modern way of dining. He also tells us how the ancient chefs were skilled in the use of many herbs and spices, including many that are still in use today for example bay, rue and dill. As we move on, we have some books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that we all know today, but instead recipes for the types of meals enjoyed by the upper classes of those days. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. These new foods and tastes prompted an increase in recipe books, the majority of which are kept safe in private collections. During the next few centuries, the upper-class families of Europe strove to serve up the most extravagent banquests, and because of this the best cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes of the day. By the advent of the 20th century, cooking books are greatly in demand as a result of higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Carrot Cake W_O Pineapples recipe.
