4 cup sugar
4 eggs
1 3/4 cup vegetable oil
2 cup pineapple, crushed
2 tsp vanilla extract
6 cup flour
4 tsp cinnamon, ground
2 tsp salt
2 tsp baking soda
4 cup carrot, grated
2 cup nuts, chopped
Directions
Beat together the sugar and eggs. Add vegetable oil, crushed
pineapple, drained and vanilla extract. Beat well. Add flour, ground
cinnamon, salt and baking soda, all sifted together. Add grated
carrots and chopped nuts. Bake in loaf pans @ 325 degrees for 60
minutes or until wooden pick inserted in center comes out clean.
Servings: 4 servings
Carrot Loaf Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the distant past, in fact as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Moving our culinary historical trip onwards, there are some interesting books dating from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of meals cooked for the rich and powerful of the period. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices like basil and coriander. These new spices and herbs caused an outbreak in cookery books, most of which are kept safe in private cookery archives. The arrival of TV brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Carrot Loaf Cake recipe.
