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
Academics have proved the existence of recipes far back into ancient history, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, old cook books were just very basic pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in ancient Sumerian which show 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 drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs were skilled in the use of a wide range of spices, including a few you will know like basil, fennel and parsley. As our culinary historical trip moves to more modern times there were a couple of interesting books which date from the fourteenth century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that is served today, but rather descriptions of the types of meals enjoyed by the rich and powerful. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an explosion in books on cooking, some of which are now in academic collections. By the arrival of the twentieth century, cookery books are in high demand, mostly due to higher levels of literacy, people having increased free time and having more money. The introduction of television gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Carrot Cake W_O Pineapples recipe.
