Wednesday, April 6, 2011

Moist Carrot Cake

                              Dream                  Oven
                              ¾ cup                    1 ¼ cup                 Rice Bran Oil
                              1 cup                     1 ¼ cup                 Brown Sugar
                              1 ½ teas                2 teas                    Vanilla
                              1 teas                    1 ½ teas                Mixed Spice
                              3                              4                              Eggs

Beat til frothy

                              2 cups                   2 ½ cups               Self Raising Flour
                              2 cups                   2 cups                   Grated Carrot
                              ½ cup                    ½ cup                    Chopped Walnuts

Fold into liquid til thoroughly mixed and pour into pan.

Dream Pot:  Line and grease rectangle pan, cover with baking paper giving room for rising.  Place on small cans to lift pan off the bottom of the large inner pot.
Pour boiling water into pot to come about ½ way up the side of the pot.  Boil gently for 30 minutes, transfer to Dream Pot and leave to stand for at least 3 hours. (I leave mine overnight)
Pour out and serve either plain or with a light spread of butter.
Oven:  Pre heat oven to 170’ and bake for 50-60 minutes or until cooked.
Icing:  1/3 tub cream cheese, 1 ½ cups icing mixture sifted, 1 ½ teas lemon juice and milk to reach consistency if needed.